Description
This Hot and Sour Soup is a flavorful, comforting Chinese-inspired dish bursting with savory chicken, shiitake mushrooms, tofu, and a perfect balance of tangy vinegar and spicy heat. Ready in just 25 minutes, it’s an easy soup recipe ideal for a hearty meal with bold flavors and a satisfying texture.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 ounces boneless skinless chicken thighs (⅛-inch thick slices)
- 4 cups unsalted chicken stock
Vegetables & Toppings
- 2 ounces shiitake mushrooms (⅛-inch thick slices)
- ¼ cup bamboo shoots (finely chopped)
- 8 ounces firm tofu (cut into ¼-inch cubes)
- 2 tablespoons green onions (thinly sliced)
- 2 tablespoons cilantro
- hot chili oil (optional)
Flavorings & Seasonings
- 2 tablespoons Chinese black vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 1 large egg (lightly whisked)
Thickener
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Saute the Chicken: Add the thinly sliced chicken thighs to the pot and sauté, stirring frequently, until the chicken is cooked through, approximately 2 minutes.
- Simmer the Soup: Pour in the chicken stock and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a simmer. Add the sliced shiitake mushrooms, chopped bamboo shoots, Chinese black vinegar, soy sauce, sesame oil, honey, and kosher salt. Stir to combine all ingredients. Simmer gently for 5 minutes, then add the tofu cubes and cook for an additional 1 minute.
- Thicken the Consistency: In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour this mixture into the simmering soup, stirring constantly to prevent lumps, and cook for 1 to 2 minutes until the soup slightly thickens.
- Add the Egg: Turn off the heat. Slowly drizzle the lightly whisked egg into the soup while stirring gently in a figure-eight motion. This technique creates silky egg ribbons throughout the soup.
- Add White Pepper: Stir in the ground white pepper. Taste the soup and adjust seasoning with additional salt, white pepper, or vinegar as preferred for balance of heat and acidity.
- To Serve: Ladle the hot soup into bowls. Garnish each serving with thinly sliced green onions, fresh cilantro, and a drizzle of hot chili oil if desired for extra spice.
Notes
- Easy Chinese hot and sour soup recipe ready in just 30 minutes.
- Use fresh shiitake mushrooms for best flavor, but dried ones rehydrated also work.
- Adjust the amount of chili oil or white pepper according to your preferred spice level.
- This soup keeps well refrigerated for 2 days but is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 205 kcal
- Sugar: 1 g
- Sodium: 787 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 79 mg
