Description
A flavorful and authentic Hot and Sour Soup featuring tender chicken, shiitake and wood ear mushrooms, tofu, and a perfect blend of spicy, sour, and savory broth made with soy, vinegar, and spices. This comforting soup is easy to prepare and ideal for a warming meal.
Ingredients
Scale
Chicken 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 / 0.6″ pieces
Hot and Sour Soup Broth
- 1 tsp dried chilli / 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 (substitute black pepper if unavailable)
- 6 cups (1.5 L / 1.5 qt) chicken or vegetable stock/broth, low sodium
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
Soup Additions
- 125 g / 4 oz firm tofu (~1 cup), cut into 1.2 cm / 0.5″ cubes
- 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
- Soak Mushrooms: Cover dried shiitake mushrooms with plenty of boiling water and let stand for 20–30 minutes until soft. Drain and slice thinly. Reserve or discard soaking liquid.
- Prepare Broth and Poach Chicken: In a large pot over medium-high heat, combine chicken broth, grated ginger, dark and light soy sauces, dried chilli flakes, sugar, white pepper, and sesame oil. Bring to a simmer.
- Cook Chicken: Add the chicken breast to the simmering broth, cover, and reduce heat to maintain a gentle simmer. Cook for 10 minutes until chicken is cooked through. Remove the chicken from the pot and shred it finely.
- Assemble Soup Ingredients: To the simmering broth, add the vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu cubes, and shredded chicken. Stir and simmer for 10 minutes to combine flavors.
- Thicken Soup: In a small bowl, mix cornstarch with water until smooth. Slowly pour the cornstarch mixture into the soup while stirring steadily to avoid lumps. Continue stirring until the soup starts to gently simmer and thickens.
- Create Egg Ribbons: With the soup simmering, slowly pour the whisked eggs in a thin stream while stirring constantly. This technique forms the characteristic silky egg ribbons in the soup.
- Season and Garnish: Taste the soup and adjust salt and additional chilli flakes if desired. Finally, add the finely sliced shallot or scallion on top and serve immediately.
Notes
- Mushrooms: Use dried shiitake for the best flavor and texture. If still firm when slicing, finish rehydrating them in the broth. Wood ear mushrooms add authentic texture and can be found at Asian groceries; if dried, soak with shiitake mushrooms.
- Chilli: Finely chopped dried Asian chillies yield authentic heat. Deseeding reduces spiciness. Red pepper flakes are an acceptable substitute.
- Soy Sauce: Use a combination of dark and light soy sauces for balanced flavor. Avoid only dark soy as it can overpower the broth.
- Tofu: Firm tofu works best to hold shape when stirred. Soft tofu can be used but should be added gently at the end to minimize breaking.
- Bamboo Shoots: Usually sold canned; use approximately one-third of a 230 g / 7 oz can. Leftovers are great for stir-fries.
- Storage and Reheating: Soup keeps perfectly in the fridge for up to 5 days. Reheat on the stovetop. Avoid freezing as cornstarch thickness changes; if thawed from frozen, reheat and add more cornstarch slurry to adjust thickness.
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 210
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
