Hot and Sour Chicken Mushroom Soup Recipe

If you’re craving something that’s packed with flavor, comforting, and just the right balance of spicy and tangy, then this Hot and Sour Chicken Mushroom Soup Recipe is exactly what you need. I absolutely love how this soup comes together with tender chicken, earthy mushrooms, and that classic hot and sour zing that wakes up your taste buds. Stick with me—you’ll find this recipe is super approachable, and I’ll share all my tips to make sure your soup turns out perfect every time.

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Ingredients You’ll Need

This Hot and Sour Chicken Mushroom Soup Recipe combines fresh chicken breast, a mix of mushrooms, and a broth infused with classic Asian pantry staples. The ingredients are simple, but each one plays a key role to bring out authentic flavor. When shopping, look for firm tofu and the dried mushrooms, which make all the difference!

• Chicken breast: Fresh chicken breast makes the soup hearty and tender; avoid pre-seasoned variants to keep flavors clean and balanced.
• Dried shiitake mushrooms: These bring a deep, umami-rich taste; soak them properly to get the best texture.
• Wood ear mushrooms: They add a unique crunchiness that is signature to hot and sour soup, best if you find them dried and soak alongside shiitake.
• Dried chili or red pepper flakes: Adjust the heat level by controlling how much you use—start smaller if you prefer milder heat.
• Dark and light soy sauce: Both combined create a balanced salty and savory base for the broth.
• Ginger: Freshly grated ginger is critical for that subtle warmth that supports the sourness.
• White pepper: Offers a slightly different kick than black pepper; if you don’t have it, black pepper works fine.
• Chicken or vegetable stock: A low sodium version helps you control saltiness and lets the other flavors shine.
• Sesame oil: A little goes a long way providing that signature nutty aroma.
• Sugar: Balances the acidity from the vinegar and the heat from the chili.
• White vinegar: Essential for the sour note; add gradually to suit your taste.
• Firm tofu: Hold its shape in soup, creating a lovely contrast against the mushrooms and chicken.
• Bamboo shoots: Thinly sliced, they add a mild crunch and authenticity.
• Eggs: Whisked and drizzled to create those classic silky egg ribbons throughout the soup.
• Cornstarch (cornflour): Used as a slurry for thickening the broth just right.
• Shallots or scallions: Finely sliced as a fresh garnish to finish off the soup.

Variations

One of the things I love about this soup is how easy it is to tweak to your taste or dietary needs. Whether you want it spicier, vegetarian, or packed with extra veggies, customizing this recipe is totally doable and fun.

• Spicy Kick: I sometimes double the chili flakes when I want a bit more heat, especially on chilly evenings—it makes such a comforting bowl!
• Vegetarian Version: Swap chicken broth for vegetable stock and omit the chicken, then add more tofu and mushrooms for heartiness.
• Mushroom Swap: If you can’t find wood ear mushrooms, extra shiitake or cremini mushrooms work well too.
• Extra Veggies: Feel free to throw in sliced bell peppers or snap peas to amp up the nutrition and add a fresh bite.

How to Make Hot and Sour Chicken Mushroom Soup Recipe

Step 1: Rehydrate and Prep Your Mushrooms

The first step is soaking those dried shiitake mushrooms in plenty of boiling water for 20-30 minutes until they’re nice and soft. After they soften, drain and slice them thinly. This soaking liquid can be saved to add extra mushroom flavor to your broth if you want, or just discard. Rehydrating your mushrooms properly makes a huge difference—it gives the soup that traditional, earthy bite that fresh mushrooms just can’t match.

Step 2: Build the Broth and Poach the Chicken

In a large pot over medium-high heat, combine chicken stock, grated ginger, dark and light soy sauces, dried chili flakes, sugar, white pepper, and sesame oil. Once it’s simmering, add the chicken breasts whole, cover the pot, and reduce the heat so it simmers gently for about 10 minutes. This slow poaching ensures the chicken stays tender and juicy. After 10 minutes, remove the chicken and shred it finely—you’re going to love how tender it turns out!

Step 3: Assemble the Soup and Add Key Ingredients

Now, add the vinegar, rehydrated shiitake mushrooms, chopped wood ear mushrooms, bamboo shoots, firm tofu cubes, and shredded chicken into the broth. Give everything a good stir and let it simmer gently for another 10 minutes to meld the flavors together. This is when the soup starts to smell irresistible, so be warned—you might want to dive in right away.

Step 4: Thicken and Create Those Signature Egg Ribbons

Mix the cornstarch with water to make a smooth slurry. While stirring your simmering soup steadily (medium pace), slowly pour in the slurry to thicken without lumps. Once the soup begins to bubble again, stir constantly and very slowly drizzle in the whisked eggs in a thin stream. This creates those classic delicate “egg ribbons” that make this hot and sour soup so pretty and special. Give the soup a taste at this stage and add salt or more chili if you want to adjust flavors.

Step 5: Garnish and Serve

Finally, sprinkle finely sliced shallots or scallions on top and ladle the soup into bowls. I promise, the aroma and flavor will make you feel like you’re at a favorite Chinese restaurant, but better because you made it yourself!

How to Serve Hot and Sour Chicken Mushroom Soup Recipe

Garnishes

I’m a big fan of finishing this soup with freshly sliced shallots or scallions—they add a fresh pop of color and subtle crunch. Sometimes I sprinkle a tiny bit of extra white pepper or drizzle a few drops of sesame oil right before serving to intensify the aroma. Don’t skip those little garnishes—they really elevate the soup experience.

Side Dishes

This soup shines on its own, but I love pairing it with simple steamed jasmine rice or light vegetable stir fries. Crispy spring rolls or potstickers also complement it beautifully if you want a more substantial meal. Trust me, these sides make your dinner feel like a real treat!

Creative Ways to Present

For special occasions, I like serving the soup in pretty ceramic bowls with matching soup spoons for that authentic Asian vibe. Adding a small fresh herb sprig, like cilantro, or a few thin slices of fresh chili on top brings color and excitement. It’s simple but makes guests feel like they’re getting something truly thoughtfully plated.

Make Ahead and Storage

Storing Leftovers

I’ve found that this soup stays fresh and flavorful for up to 5 days in the fridge when stored in an airtight container. The flavors actually deepen over time, so leftovers can be just as tasty—if not more—on day two or three. Just give it a good stir before reheating.

Freezing

Freezing this soup is possible, but be aware the cornstarch thickening can thin out after freezing and thawing. When I froze leftovers, I noticed the texture was a bit looser, so just thaw fully and add a fresh cornstarch slurry to thicken it back up on the stove.

Reheating

I always reheat this soup gently on the stove over medium heat, stirring occasionally. This keeps the tofu from breaking up and preserves the egg ribbons nicely. Avoid microwaving if you want to keep that rich texture intact.

FAQs

Final Thoughts

This Hot and Sour Chicken Mushroom Soup Recipe holds a special place in my kitchen because it’s reliably comforting and bursting with flavor, even on hectic days. I used to struggle recreating that perfect balance of heat and tang, but once I nailed this method, it quickly became a family staple. I hope you’ll enjoy making and sharing it as much as I do—sometimes the best meals come from simple ingredients combined with a little care and a lot of love. Give it a try—you’re going to love the warmth and complexity each spoonful brings.

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