Description
A flavorful Hot and Sour Soup featuring tender chicken breast, shiitake and wood ear mushrooms, and firm tofu simmered in a tangy, spicy broth balanced with soy sauce, vinegar, and sesame oil. Enhanced with bamboo shoots, eggs, and a smooth cornstarch slurry, this comforting Asian-inspired soup is perfect as a warming appetizer or light meal.
Ingredients
Scale
Protein and Mushrooms
- 220 g / 7 oz chicken breast
- 12 dried shiitake mushrooms (or 150 g / 5 oz fresh shiitake mushrooms)
- 1/2 cup wood ear mushrooms, chopped into 1.5 cm / 3/5″ pieces
- 125 g / 4 oz firm tofu, cut into 1.2 cm / 0.5″ cubes
Broth and Seasonings
- 1 tsp dried chili / red pepper flakes (adjust to taste)
- 2 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp ginger, finely grated
- 1/2 tsp white pepper (can substitute black pepper)
- 6 cups (1.5 L / 1.5 qt) low sodium chicken or vegetable stock
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
Additional Soup Ingredients
- 1/4 cup bamboo shoots, thinly sliced
- 2 eggs, whisked
- 1/4 cup (40 g) cornstarch / cornflour
- 1/4 cup (125 ml) water
- Salt to taste
- 1 shallot / scallion, finely sliced
Instructions
- Prepare Mushrooms: If using dried shiitake mushrooms, soak them in warm water for about 20-30 minutes until softened. Drain, then slice thinly. If using fresh, slice mushrooms directly.
- Cook Chicken: Slice chicken breast thinly against the grain. In a large pot, bring the chicken or vegetable stock to a simmer over medium heat.
- Add Mushrooms and Bamboo Shoots: Add shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the simmering stock. Let cook for about 5 minutes until mushrooms are tender.
- Season the Broth: Stir in dried chili flakes, dark soy sauce, light soy sauce, grated ginger, white pepper, sugar, and sesame oil. Adjust heat to maintain a gentle simmer and let the flavors meld for 3-5 minutes.
- Add Tofu and Chicken: Gently add tofu cubes and chicken slices into the pot. Cook for 5-7 minutes until chicken is cooked through and tofu is heated.
- Prepare Slurry: In a small bowl, whisk together cornstarch and water until smooth. Slowly pour the slurry into the soup while stirring continuously. This will thicken the broth slightly.
- Add Vinegar and Eggs: Stir in the white vinegar gradually, tasting to balance the sourness. Slowly drizzle the whisked eggs into the soup in a thin stream while stirring gently to create silky egg ribbons.
- Final Seasoning and Garnish: Taste and add salt as needed. Remove from heat, garnish with finely sliced shallot or scallion, and serve hot.
Notes
- Adjust the amount of dried chili flakes and white pepper for your preferred spice level.
- If dried shiitake mushrooms are unavailable, use fresh shiitake mushrooms as a substitute.
- Use low sodium stock and soy sauces for better control over the saltiness.
- The vinegar adds the characteristic sourness—adjust quantity slowly to suit your taste.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit chicken breast.
- The soup is best served immediately but can be refrigerated for up to 2 days.
Keywords: Hot and Sour Soup, Chicken Soup, Chinese Soup, Shiitake Mushrooms, Tofu Soup, Spicy Soup, Sour Soup