Description
A comforting and flavorful Hot and Sour Soup featuring tender chicken breast, shiitake and wood ear mushrooms, tofu, and bamboo shoots in a savory broth with the perfect balance of tangy vinegar, spicy chili, and aromatic ginger. This classic Asian soup is thickened with cornstarch and finished with delicate egg ribbons for a satisfying texture.
Ingredients
Scale
Protein and Mushrooms
- 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
Liquids and Sauces
- 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
Seasonings and Others
- 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
Instructions
- Prepare Shiitake Mushrooms: Cover the dried shiitake mushrooms with plenty of boiling water and let them stand for 20 – 30 minutes until softened. Drain and slice them thinly. Save or discard the soaking liquid as preferred.
- Poach Chicken: In a large pot over medium-high heat, combine chicken broth, grated ginger, dark and light soy sauces, dried chili flakes, sugar, white pepper, and sesame oil. Bring the mixture to a simmer.
- Cook Chicken: Add the chicken breast to the simmering broth, cover the pot, and reduce heat to maintain a gentle simmer. Cook for 10 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks.
- Add Ingredients to Soup: Return the shredded chicken, sliced shiitake mushrooms, chopped wood ear mushrooms, bamboo shoots, and tofu cubes into the pot with the broth. Stir well and simmer for 10 minutes.
- Thicken Soup: In a small bowl, mix the cornstarch with water until smooth. While stirring the soup steadily at medium heat, slowly pour in the cornstarch mixture to thicken the broth, ensuring no lumps form.
- Create Egg Ribbons: Once the soup starts simmering and thickens, stir constantly and slowly drizzle the whisked eggs into the soup in a thin stream. This will form the signature delicate egg ribbons.
- Adjust Seasoning: Taste the soup and add salt if needed. Add more chili flakes for extra heat if desired.
- Garnish and Serve: Sprinkle finely sliced shallots or scallions on top and serve the hot and sour soup immediately.
Notes
- Note 1: Dried shiitake mushrooms need soaking; fresh shiitake can be used but won’t require soaking.
- Note 2: Adjust chili flakes based on preferred spice level.
- Note 3: Using a mix of dark and light soy sauce imparts depth and balanced saltiness.
- Note 4: Firm tofu holds its shape well when added to soup.
- Note 5: Bamboo shoots add crunch and classic flavor to the soup.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Chinese
Keywords: Hot and Sour Soup, chicken soup, shiitake mushroom soup, Asian soup recipe, spicy sour soup, tofu soup, Chinese cuisine
