Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe

I absolutely love this Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe because it’s a perfect harmony of tangy, spicy, and savory flavors all in one bowl. Whenever I make it, the aroma of garlic, ginger, and shiitake mushrooms fills the kitchen and makes everyone gather around the stove, eager to taste it.

You’ll find that it’s not just delicious but also super approachable to make – it comes together in about 30 minutes, making it ideal for busy weeknights when you want something comforting and homemade without fuss. Plus, the combination of chicken, tofu, and mushrooms gives it fantastic texture and nutrition, so it’s both hearty and satisfying.

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Ingredients You’ll Need

All the ingredients in this Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe come together to build layers of flavor and texture, from the earthy mushrooms to the silky tofu. A few tips when shopping: fresh shiitake mushrooms really make a difference, and don’t skip the Chinese black vinegar for that signature sour punch.

• Vegetable Oil: Use a neutral oil to sauté without overpowering the flavors.
• Minced Garlic: Fresh garlic gives the best pungent aroma and taste.
• Minced Ginger: Adds a bright, peppery kick essential for hot and sour profiles.
• Boneless Skinless Chicken Thighs: Thighs stay tender and juicy, slice them thin so they cook quickly.
• Unsalted Chicken Stock: The soup base that carries all flavors – unsalted helps control seasoning.
• Shiitake Mushrooms: Their deep umami taste is a must-have in this soup.
• Bamboo Shoots: Provides a subtle crunch and authenticity, finely chopped for easy eating.
• Chinese Black Vinegar: The star ingredient for that signature sourness.
• Soy Sauce: Adds umami and saltiness to balance the vinegar.
• Sesame Oil: A few drops add nutty fragrance without overpowering.
• Honey: Just a touch to balance the acidity.
• Kosher Salt: Essential for seasoning, adjust to taste.
• Firm Tofu: Cubed and ready to soak up the soup’s flavor.
• Cornstarch: Mixed with water to thicken the soup slightly.
• Water: For whisking with cornstarch to prevent lumps.
• Egg: Lightly whisked, creates beautiful silky ribbons in the hot soup.
• Ground White Pepper: Adds mild heat and a distinct peppery bite.
• Green Onions: Thinly sliced for a fresh, crisp garnish.
• Cilantro: Bright herb adding freshness and color to the finished bowl.
• Hot Chili Oil (optional): For those who love a little extra warmth and spice.

Variations

I love playing around with this Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe depending on what’s in season or what my family’s craving. Feel free to adjust the protein or spice level — this recipe is forgiving and flexible.

• Vegetarian Version: Swap the chicken stock with vegetable broth and omit the chicken; double up on mushrooms and tofu instead.
• Spicier Kick: Add more hot chili oil or fresh sliced chilis when serving — my family can handle the heat, but go easy if you’re sensitive.
• Meat Variety: Try using thinly sliced pork or shrimp in place of chicken for a different protein profile that cooks just as fast.
• More Crunch: Toss in some sliced water chestnuts or snap peas for extra texture.

How to Make Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe

Step 1: Cook the Aromatics

Heat your vegetable oil in a large pot over medium heat, then add minced garlic and ginger. Saute them for about 30 seconds until fragrant – you’ll know it’s time for the next step because your kitchen will fill with that irresistible mix of warmth and spice. Don’t let them brown; just gently release their flavors.

Step 2: Sauté the Chicken

Add your thinly sliced chicken thighs and cook, stirring gently, for about 2 minutes until they’re just cooked through. Cooking the chicken first seals in its juices and ensures the protein stays tender and juicy in your soup.

Step 3: Simmer the Soup

Pour in the unsalted chicken stock and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and start adding the shiitake mushrooms, chopped bamboo shoots, black vinegar, soy sauce, sesame oil, honey, and kosher salt. Stir everything well and let it simmer gently for about 5 minutes — this helps the flavors marry beautifully.

After that, add the cubed tofu and simmer for just 1 more minute, enough for it to warm up and soak in the flavor without breaking apart.

Step 4: Thicken the Consistency

In a small bowl, whisk cornstarch and water together until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Keep stirring for 1 to 2 minutes until the soup thickens lightly. This step is key — you don’t want it too thick like gravy, just enough to give a silky body to the broth.

Step 5: Add the Egg

Turn off the heat and gradually drizzle the lightly whisked egg into the soup while stirring with a spoon in a figure-eight motion. This technique creates those gorgeous, delicate ribbons of cooked egg throughout the broth — one of my favorite parts about hot and sour soup.

Step 6: Season and Serve

Stir in ground white pepper, then taste your soup. Adjust seasoning with salt, pepper, and extra vinegar if needed — that perfect hot and sour balance is yours to create. Pour the soup into bowls and garnish with green onions, cilantro, and a drizzle of hot chili oil if you like a little extra zing.

How to Serve Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe

Garnishes

I’m a big fan of garnishing with freshly sliced green onions and chopped cilantro because they add freshness and a burst of color. If I’m feeling spicy, I drizzle a little homemade or store-bought hot chili oil – it brings a lovely heat without overpowering the delicate balance of flavors.

Side Dishes

Because this soup is so flavorful and filling, I usually pair it with a simple side like steamed jasmine rice or vegetable dumplings. Another favorite is a crunchy Asian slaw or some garlic stir-fried greens — these sides complement the soup perfectly without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to serve this soup in pretty ceramic bowls with matching spoons, garnished with edible flowers or microgreens to jazz it up visually. You can also ladle it into individual bread bowls for a fun twist on presentation that makes the meal feel extra cozy.

Make Ahead and Storage

Storing Leftovers

I store leftover hot and sour soup in airtight containers in the refrigerator for up to 3 days. It actually tastes even better the next day once the flavors have married, though you might want to add a fresh drizzle of chili oil or a squeeze of vinegar when reheating to brighten it up.

Freezing

I’ve frozen this soup successfully in portion-sized containers. Just remember the tofu texture shifts a bit after freezing, so it’s best enjoyed fresh, but freezing’s great for keeping the chicken and broth delicious for a quick meal later.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to keep the egg ribbons intact and prevent curdling. Avoid boiling once reheated, or it can become a bit grainy. Adding a splash of water or stock helps loosen the texture if it’s thickened too much.

FAQs

Final Thoughts

This Easy Chinese Hot and Sour Soup with Chicken, Tofu, and Mushrooms Recipe has become a staple in my household because it’s straightforward to make and bursting with flavor every single time. I love how adaptable it is – you can easily tweak the ingredients to suit your tastes or what’s available. If you haven’t tried making hot and sour soup at home yet, I promise you’ll appreciate how homemade it tastes compared to store-bought versions. Grab those ingredients and get ready to enjoy a cozy bowl that’s both satisfying and nourishing – your kitchen will thank you!

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