Hot and Sour Chicken Soup recipe

There’s a unique kind of magic in a bowl of truly great Hot and Sour Chicken Soup. It’s not just soup; it’s an experience. I remember the first time I tried making it at home after years of ordering it from my favorite Chinese restaurant. I was chasing that elusive balance – the comforting warmth of chicken broth, the satisfying chew of mushrooms and tofu, the sharp tang of vinegar cutting through, and that signature spicy kick that warms you from the inside out. My initial attempts were okay, but getting that perfect harmony felt like a culinary puzzle. This recipe is the result of much tinkering, aiming to capture that restaurant-quality depth of flavor while keeping it achievable for the home cook. When I finally nailed it, the reaction from my family was immediate – eyes widening, appreciative nods, and bowls scraped clean. It’s become our go-to comfort food, especially on chilly evenings or when someone feels a bit under the weather. It’s invigorating, satisfying, and packs a flavour punch that few other soups can match. This version leans into fresh ingredients and allows you to control the heat and sourness, creating a vibrant, delicious soup that truly hits the spot every single time.

Authentic Style Hot and Sour Chicken Soup

This recipe delivers the classic flavor profile you love – savory broth, tender chicken, earthy mushrooms, silky tofu, and that signature spicy and tangy finish. It’s designed to be adaptable to your preference for heat and sourness.

Ingredients You’ll Need

Gather these ingredients for a flavorful and well-textured soup. Using quality broth and fresh components makes a difference.

• Chicken: 8 oz (about 225g) boneless, skinless chicken breast or thigh, thinly sliced or shredded.
• Chicken Broth: 6 cups (about 1.5 liters) low-sodium chicken broth. (Using reserved mushroom soaking liquid enhances flavor).
• Dried Shiitake Mushrooms: 6-8 medium dried shiitake mushrooms.
• Dried Wood Ear Mushrooms (Optional but Recommended): 1/4 cup dried wood ear mushrooms (also called black fungus).
• Bamboo Shoots: 1/2 cup canned bamboo shoots, julienned or thinly sliced (rinsed well).
• Tofu: 1/2 block (about 7-8 oz or 200g) firm or medium-firm tofu, cut into small cubes or thin strips. Silken tofu can be used for a softer texture, but add it gently at the end.
• Large Eggs: 2, lightly beaten.
• Cornstarch: 3 tablespoons, mixed with 4 tablespoons cold water to make a slurry.
• Rice Vinegar: 3-4 tablespoons (or more, to taste). Chinese black vinegar (Chinkiang vinegar) can be used for a deeper, smokier flavor, or use a combination.
• Soy Sauce: 2 tablespoons low-sodium soy sauce or tamari for gluten-free.
• White Pepper: 1/2 to 1 teaspoon (or more, to taste). This is key for the characteristic heat. Use freshly ground if possible.
• Sesame Oil: 1 teaspoon toasted sesame oil.
• Optional Heat Source: 1-2 teaspoons chili garlic sauce, chili oil, or a finely minced fresh red chili (adjust to your heat preference).
• Aromatics (Optional): 1 tablespoon neutral oil (like canola or vegetable), 1 clove garlic (minced), 1 teaspoon fresh ginger (grated).
• Garnish:
  • 2-3 Green Onions (Scallions), thinly sliced (green parts primarily).
  • Fresh Cilantro, chopped (optional).
  • Extra chili oil for drizzling (optional).

Step-by-Step Instructions for Delicious Hot and Sour Soup

Follow these steps for a perfectly balanced and textured soup. Timing the additions, especially the thickening slurry and egg, is important.

1. Prepare the Mushrooms: Place the dried shiitake and wood ear mushrooms (if using) in separate bowls. Cover generously with hot (not boiling) water. Let them soak for at least 20-30 minutes, or until fully rehydrated and softened.
2. Process Rehydrated Mushrooms: Once soft, remove the mushrooms from the soaking liquid, gently squeezing out excess water back into the bowl. Reserve about 1 cup of the shiitake soaking liquid (strain it through a fine-mesh sieve or coffee filter to remove grit – this adds immense flavor!). Discard the tough stems from the shiitake mushrooms and thinly slice the caps. Thinly slice the rehydrated wood ear mushrooms.
3. Prepare Other Ingredients: Thinly slice or shred the chicken. Cut the tofu into small cubes or strips. Julienned or thinly slice the bamboo shoots and rinse them well. Thinly slice the green onions and chop cilantro for garnish. In a small bowl, whisk the eggs lightly. In another small bowl, mix the cornstarch and cold water until smooth to create the slurry.
4. Sauté Aromatics (Optional): If using garlic and ginger for extra flavor, heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Start the Broth: Pour the low-sodium chicken broth and the reserved (strained) mushroom soaking liquid into the pot. Bring it to a simmer.
6. Cook the Chicken: Add the sliced or shredded chicken to the simmering broth. Cook for about 2-3 minutes, or until the chicken is just cooked through (it will turn opaque). Stir gently to separate the pieces.
7. Add Vegetables and Tofu: Stir in the sliced shiitake mushrooms, sliced wood ear mushrooms (if using), and rinsed bamboo shoots. Bring the soup back to a gentle simmer and cook for about 5 minutes to allow the flavors to meld.
8. Season the Broth: Stir in the soy sauce (or tamari) and the white pepper. Start with the lower amount of white pepper and add more later if desired – it can be quite potent. If using chili garlic sauce or fresh chili for extra heat, add it now.
9. Thicken the Soup: Ensure the soup is gently simmering. Give the cornstarch slurry a quick stir (as it settles) and slowly pour it into the simmering soup while stirring constantly. Continue stirring until the soup thickens slightly, usually within 1-2 minutes. It should have a slightly viscous, glossy consistency, but not be overly thick or gloopy. If it’s too thin, you can make a little more slurry (1 tsp cornstarch + 1 tbsp water) and add it slowly.
10. Create Egg Ribbons: Turn the heat down to low so the soup is barely simmering (no vigorous boiling). Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in one direction with a fork or chopsticks. This creates delicate egg ribbons. Let the egg set for about 30 seconds without vigorous stirring.
11. Add Vinegar and Sesame Oil: Remove the pot from the heat. Stir in the rice vinegar (or black vinegar, or a mix) and the toasted sesame oil. Adding these off the heat helps preserve their bright flavors and aromas. Taste the soup carefully.
12. Adjust Seasoning (Hot & Sour Balance): This is the crucial step! Does it need more heat? Add more white pepper or a touch more chili oil/sauce. Does it need more sourness? Add more vinegar, 1/2 tablespoon at a time. Need more saltiness? Add a tiny bit more soy sauce. Adjust until the “hot” and “sour” elements are balanced to your liking.
13. Serve: Ladle the hot soup into bowls. Garnish generously with sliced green onions and fresh cilantro (if using). Offer extra chili oil on the side for those who like it extra spicy.

Nutrition Facts (Approximate)

Nutritional information can vary based on specific ingredients (broth sodium levels, tofu type, amount of oil used). These are estimates for a general understanding.

• Servings: 4-6 servings
• Calories per serving: Approximately 250-350 kcal (assuming 4 large servings)

Key Nutritional Considerations:

• Protein: Good source of lean protein from the chicken and tofu.
• Lower Fat: Compared to creamy soups, this broth-based soup is relatively low in fat, primarily coming from the optional sautéing oil, sesame oil, and chicken/yolk.
• Fiber: Contains fiber from the mushrooms and bamboo shoots.
• Sodium: Can be high depending on the broth and soy sauce used. Using low-sodium versions helps significantly. Control additions carefully.
• Vitamins & Minerals: Provides various nutrients from the vegetables, mushrooms, and chicken.

This homemade version allows for better control over ingredients like sodium and fat compared to many restaurant versions, making it a potentially healthier choice while still delivering robust flavor.

Preparation and Cook Time

This soup comes together relatively quickly once the ingredients are prepped.

• Preparation Time: 20-25 minutes (Includes soaking mushrooms, slicing chicken/veggies, prepping tofu, mixing slurry/egg)
• Cook Time: 25-30 minutes
• Total Time: Approximately 45-55 minutes (Allow extra time if it’s your first time making it)

How to Serve Your Hot and Sour Chicken Soup

Serving this soup is simple, but thoughtful presentation enhances the experience.

• In Bowls: Ladle generously into individual soup bowls. Ensure each serving gets a good mix of chicken, tofu, mushrooms, bamboo shoots, and broth.
• Garnishes are Key: Don’t skip the garnishes! They add freshness, color, and flavor contrast.
  • Essential: Thinly sliced green onions (scallions), focusing on the green parts.
  • Highly Recommended: Fresh chopped cilantro adds a bright, herbal note.
  • Optional Kick: A final drizzle of toasted sesame oil or chili oil right before serving.
  • Crunch (Optional): Crispy fried wonton strips or chow mein noodles can be sprinkled on top just before serving for textural contrast (though not strictly traditional for this soup style).
• Temperature: Serve piping hot.
• Accompaniments:
  • Typically served as an appetizer or a light meal on its own.
  • Can be part of a larger Chinese meal, alongside dishes like stir-fries, rice, or dumplings.
  • Simple steamed rice can be served alongside if desired for a more substantial meal.

Pro Tips for the Best Hot and Sour Chicken Soup

Elevate your soup game with these five essential tips:

1. Don’t Skip the Mushroom Soak Liquid: The strained liquid from rehydrating dried shiitake mushrooms is packed with umami flavor. Adding about a cup of this (strained well!) to your chicken broth creates a much deeper, more complex base than using broth alone. It’s a secret weapon for restaurant-quality taste.
2. Master the Hot & Sour Balance at the End: White pepper provides the characteristic “hot” background heat (distinct from chili spice), while vinegar provides the “sour.” Add both after removing the soup from the heat, as their flavors can diminish with prolonged cooking. Taste and adjust just before serving. Start with the recipe amounts, then add more vinegar (1/2 tbsp at a time) or white pepper (1/4 tsp at a time) until it tastes perfect to you. Some prefer more tang, others more heat.
3. Achieve Perfect Egg Ribbons: The key is a barely simmering soup (turn heat to low) and drizzling the lightly beaten egg slowly while gently stirring in one direction. Vigorous boiling or stirring will break the egg into tiny, cloudy bits instead of delicate ribbons. Let the ribbons set for about 30 seconds before stirring more actively.
4. Control the Thickness: The cornstarch slurry thickens the soup. Add it slowly to a simmering (not boiling) soup while stirring constantly to prevent lumps. Aim for a consistency that lightly coats the back of a spoon – slightly viscous but not thick like gravy. Remember it will thicken slightly more as it cools. If it’s too thick, thin it with a little extra hot broth. If too thin, add a tiny bit more slurry (mix well first).
5. Ingredient Prep Matters: Cut your ingredients (chicken, mushrooms, tofu, bamboo shoots) into relatively uniform, thin slices or shreds. This ensures they cook evenly and contributes to the soup’s pleasant texture, allowing you to get a little bit of everything in each spoonful. Rinsing canned bamboo shoots well removes any tinny taste.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making Hot and Sour Chicken Soup:

1. Can I make this soup vegetarian or vegan?

• Answer: Absolutely! To make it vegetarian:
  • Replace the chicken broth with high-quality vegetable broth.
  • Omit the chicken, perhaps increasing the amount of tofu and mushrooms slightly.
  • Ensure your chili sauce/oil is vegetarian if using.
  • Keep the egg for vegetarian, omit for vegan.
• To make it vegan:
  • Follow all the vegetarian steps above.
  • Omit the egg. The soup will still be delicious without the egg ribbons, relying on the mushrooms, tofu, and bamboo shoots for texture.

2. How can I make this recipe gluten-free?

• Answer: This soup is easily made gluten-free with a couple of simple swaps:
  • Soy Sauce: Use gluten-free tamari instead of regular soy sauce.
  • Vinegar: Most rice vinegars are gluten-free, but double-check the label. Chinese black vinegar (Chinkiang) may contain gluten, so stick to certified GF rice vinegar or apple cider vinegar if unsure.
  • Broth: Ensure your chicken or vegetable broth is certified gluten-free.
  • Cornstarch: Cornstarch is naturally gluten-free, but check packaging for potential cross-contamination if you are highly sensitive (celiac).
  • All other core ingredients (chicken, tofu, mushrooms, bamboo, eggs, pepper, sesame oil) are typically gluten-free.

3. What’s the difference between using rice vinegar and Chinese black vinegar?

• Answer: Both provide sourness, but with different flavor profiles:
  • Rice Vinegar: Clear or pale yellow, it offers a clean, sharp, bright, and relatively mild acidity. It’s very versatile and common.
  • Chinese Black Vinegar (Chinkiang/Zhenjiang Vinegar): Dark, almost black, it’s made from glutinous rice and grains, aged for a complex flavor. It’s less sharply acidic than rice vinegar, with notes of malt, smoke, and a slight sweetness. It adds significant depth and complexity.
  • Recommendation: Many authentic recipes use black vinegar or a combination of both. Using only rice vinegar gives a brighter soup, while black vinegar provides more depth. Try starting with rice vinegar and adding a splash of black vinegar for complexity, or use whichever you prefer or have available.

4. How do I store and reheat leftover Hot and Sour Chicken Soup?

• Answer: Leftover soup stores well:
  • Storage: Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
  • Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling vigorously, which can toughen the chicken and affect the egg texture. You can also reheat individual portions in the microwave.
  • Texture Note: The soup might thicken slightly upon cooling due to the cornstarch. You can add a splash of broth or water when reheating if it’s thicker than you like. The texture of the tofu and egg ribbons might change slightly but should still be enjoyable.

5. My soup isn’t spicy enough / is too spicy. How can I adjust the heat?

• Answer: Adjusting the heat is easy:
  • Main Heat Source: The primary “hot” element in traditional Hot and Sour Soup comes from white pepper, which provides a background warmth rather than a sharp chili burn. Increase the amount of white pepper (add 1/4 tsp at a time, tasting frequently) for more characteristic heat.
  • Chili Heat (Optional): For more direct spice (like in many Westernized versions), add chili garlic sauce, sriracha, fresh minced chili, or chili oil. Add these in small increments (1/2 tsp at a time) and taste, as their heat levels vary greatly. You can also serve chili oil on the side for individuals to add their own desired level of spice.
  • Too Spicy? If you’ve accidentally made it too hot, you can try diluting it slightly with more chicken broth (you may need to adjust other seasonings then) or add a tiny pinch of sugar to help balance the heat. Serving it with a dollop of plain yogurt or sour cream (less traditional) can also cool the palate.

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