Name: Hot and Sour Soup with Chicken, Mushrooms, and Tofu Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Asian
Ingredients: 220 g / 7 oz chicken breast; 12 dried shiitake mushrooms (or 150g / 5 oz fresh shiitake mushrooms); 1/2 cup wood ear mushrooms, chopped 1.5 cm (3/5 inch) pieces; 125 g / 4 oz firm tofu (~1 cup), cut into 1.2 cm (0.5 inch) cubes; 1/4 cup bamboo shoots, thinly sliced; 6 cups (1.5 L / 1.5 qt) chicken or vegetable stock/broth, low sodium; 2 tsp dark soy sauce; 1 tbsp light soy sauce; 1/4 cup (65 ml) white vinegar (adjust to taste); 1 tsp sesame oil; 1 tsp dried chili / red pepper flakes (adjust spice to taste); 1 tsp ginger, finely grated; 1/2 tsp white pepper (can substitute black pepper); 1 tsp sugar; 2 eggs, whisked; 1/4 cup (40 g) cornstarch/cornflour; 1/4 cup (125 ml) water; Salt to taste; 1 shallot/scallion, finely sliced

Ingredients

220 g / 7oz chicken breast

12 dried shiitake mushrooms (or 150g/5oz fresh)

1/2 cup wood ear mushrooms, chopped into 1.5cm (3/5″) pieces

1 tsp dried chilli / red pepper flakes (adjust spice to taste)

2 tsp dark soy sauce

1 tbsp light soy sauce

1 tsp ginger, finely grated

1/2 tsp white pepper (substitute with black pepper if needed)

6 cups (1.5L/1.5qt) chicken or vegetable stock, low sodium

1 tsp sesame oil

1 tsp sugar

1/4 cup (65 ml) white vinegar (adjust to taste)

125 g / 4oz firm tofu, cut into 1.2cm (0.5″) cubes

1/4 cup bamboo shoots, thinly sliced

2 eggs, whisked

1/4 cup (40g) cornstarch/cornflour

1/4 cup (125 ml) water

Salt, to taste

1 shallot or scallion, finely sliced

Instructions

Step 1: Cover the dried shiitake mushrooms with plenty of boiling water. Let them stand for 20 to 30 minutes until soft, then drain and slice thinly. You can discard or reserve the soaking liquid for another use.

Step 2: In a large pot over medium-high heat, combine chicken broth, grated ginger, dark and light soy sauces, dried chilli, sugar, white pepper, and sesame oil. Bring to a simmer.

Step 3: Add the chicken breast to the simmering broth. Cover the pot and reduce heat to maintain a gentle simmer. Cook for 10 minutes, then remove the chicken and shred it into bite-sized pieces.

Step 4: Return the shredded chicken to the pot along with the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu cubes, and white vinegar. Stir and simmer for another 10 minutes.

Step 5: In a small bowl, mix the cornstarch with water until smooth. Slowly pour this mixture into the soup while stirring continuously to avoid lumps. Let the soup start simmering again.

Step 6: With the soup simmering, slowly pour the whisked eggs in a thin stream while stirring gently to create delicate egg ribbons throughout the soup.

Step 7: Taste the soup and add salt or more chilli flakes as desired. Stir in the finely sliced shallots or scallions just before serving.

Tips & Variations

Use fresh shiitake mushrooms if available for a more robust mushroom flavor, adjusting soaking time accordingly.

Add a splash of soy sauce or extra vinegar to tweak the balance between salty and sour according to your taste.

For a vegetarian version, substitute chicken with vegetable stock and omit the chicken breast.

Garnish with fresh cilantro or a drizzle of chili oil to add extra freshness or heat.

FAQs

Can I make this soup in advance?

Yes, you can prepare the soup a day ahead and store it in the refrigerator. Reheat gently before serving. It may thicken slightly when chilled, so add a splash of water or broth when reheating if needed.

What can I use instead of wood ear mushrooms?

If you can’t find wood ear mushrooms, you can replace them with other mushrooms like oyster or button mushrooms, though the texture will be different. Fresh shiitake or enoki mushrooms also work well.