Hot and Sour Chicken Soup recipe

There are days when only a bowl of something truly comforting and invigorating will do. For me, that’s often Hot and Sour Chicken Soup. It’s not just soup; it’s an experience. The first spoonful is a jolt to the senses – the tangy vinegar awakens your palate, followed by a gentle heat that warms you from the inside out. Then comes the savory chicken broth, the tender pieces of chicken, the satisfying crunch of vegetables, and the subtle umami depth that keeps you coming back for more. My family initially approached it with a bit of caution, accustomed to milder flavors. But after the first taste, their skepticism melted away. Now, “Hot and Sour Chicken Soup night” is a regular request. It’s become our go-to remedy for chilly evenings, sniffly noses, or simply when we crave a meal that’s both healthy and incredibly flavorful. This isn’t just takeout-style soup; it’s a homemade version, crafted with fresh ingredients, allowing you to control the heat and sourness to your exact liking. Trust me, once you make this Hot and Sour Chicken Soup from scratch, you’ll understand why it’s become a staple in our home – it’s a symphony of flavors that’s both comforting and exhilarating, a true culinary hug in a bowl.

The Heart of the Flavor: Essential Ingredients

To unlock the authentic and vibrant taste of Hot and Sour Chicken Soup, you need a carefully curated collection of ingredients. Each element plays a crucial role in building the complex flavor profile that defines this beloved soup. Let’s break down the key components, ensuring you have everything you need to create a truly exceptional bowl.

For the Savory Soup Base:

• 8 cups Chicken Broth (low sodium preferred): The foundation of our soup. High-quality chicken broth is key for a rich and flavorful base. Low sodium allows you to control the saltiness and adjust it to your preference. Homemade chicken broth elevates the soup even further, but a good quality store-bought version works perfectly.
• 1 boneless, skinless Chicken Breast (about 1 pound): Provides lean protein and a delicate chicken flavor. You can also use chicken thighs for a richer taste, but breast keeps the soup lighter. We’ll shred the chicken after cooking for tender pieces throughout the soup.
• 1 tablespoon Soy Sauce (low sodium preferred): Adds umami depth and saltiness to the broth. Low sodium soy sauce is recommended to control the overall salt level and adjust to taste.
• 1 tablespoon Rice Vinegar: The sour element! Rice vinegar provides a mild and slightly sweet acidity that is characteristic of Hot and Sour Soup. Avoid using white vinegar, which can be too harsh.
• 1 tablespoon Sesame Oil: Adds a distinctive nutty and aromatic flavor that is essential to Asian cuisine and particularly Hot and Sour Soup. A little goes a long way, so use it judiciously.

For the Signature “Hot and Sour” Kick:

• 2 tablespoons White Pepper (or to taste): The “hot” component! White pepper offers a unique pungent heat that is different from black pepper. It’s a defining spice in Hot and Sour Soup, providing a subtle, lingering warmth. Adjust the amount to your heat preference.
• 2-4 tablespoons Rice Vinegar (or to taste): The “sour” component, in addition to the rice vinegar in the base. This is where you adjust the sourness of the soup to your personal taste. Start with 2 tablespoons and add more to achieve your desired tanginess.
• 1-2 teaspoons Chili Garlic Sauce (or to taste): Adds both heat and garlic flavor, contributing to the “hot” element and adding another layer of complexity. Adjust the amount based on your spice tolerance. Sriracha or other chili sauces can be used, but chili garlic sauce provides a more authentic flavor.

For the Textural and Flavorful Additions:

• 4 ounces Shiitake Mushrooms (fresh or dried): Shiitake mushrooms provide an earthy, umami-rich flavor and a slightly chewy texture. Fresh shiitakes are delicious, but dried shiitakes offer a more intense flavor. If using dried, rehydrate them in hot water and reserve the soaking liquid to add to the soup for extra depth.
• 4 ounces Wood Ear Mushrooms (dried): Also known as black fungus or cloud ear mushrooms, wood ear mushrooms offer a unique crunchy, slightly gelatinous texture that is characteristic of authentic Hot and Sour Soup. They have a mild, earthy flavor and are primarily used for their textural contribution. Rehydrate dried wood ear mushrooms in hot water before using.
• 1 cup Bamboo Shoots (canned, sliced or julienned): Bamboo shoots provide a crisp, slightly sweet, and refreshing element that balances the richness of the other ingredients. Canned bamboo shoots are readily available and convenient.
• 1 cup Firm Tofu (drained and cubed): Tofu adds protein and a silky texture to the soup. Firm tofu holds its shape well in the soup. Pressing the tofu to remove excess water before cubing helps it absorb flavors better.
• 2 large Eggs, lightly beaten: Eggs are whisked into the hot soup to create delicate egg ribbons, adding richness and visual appeal.
• 2 Green Onions, thinly sliced (for garnish): Green onions provide a fresh, mild onion flavor and a vibrant green color as a garnish.

For Thickening and Finishing:

• 2 tablespoons Cornstarch: Used to thicken the soup to a desirable consistency. Cornstarch is mixed with water to create a slurry before being added to the soup.
• 2 tablespoons Water: Mixed with cornstarch to create the thickening slurry.
• Optional: Fresh Cilantro, chopped (for garnish): Fresh cilantro adds a bright, herbaceous note and another layer of fresh flavor as a garnish.
• Optional: Extra Sesame Oil, for drizzling: A drizzle of extra sesame oil at the end enhances the aroma and nutty flavor of the soup.

Crafting the Perfect Bowl: Step-by-Step Instructions

Now that you have all your ingredients ready, let’s embark on the journey of making delicious, authentic Hot and Sour Chicken Soup. Follow these step-by-step instructions for a flavorful and satisfying result.

1. Prepare the Mushrooms (if using dried): If using dried shiitake and wood ear mushrooms, place them in separate bowls and cover them with hot water. Let them soak for at least 20-30 minutes, or until softened. Once rehydrated, remove the mushrooms from the soaking liquid. Squeeze out excess water. Trim and discard the tough stems of the shiitake mushrooms and slice the caps. For wood ear mushrooms, trim away any tough parts and roughly chop them into bite-sized pieces. Reserve the shiitake mushroom soaking liquid – we’ll use it later for extra flavor! Strain it through a fine-mesh sieve or cheesecloth to remove any grit.
2. Cook the Chicken: In a large pot or Dutch oven, add the chicken broth and bring it to a boil over medium-high heat. Gently add the chicken breast to the boiling broth. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and no longer pink, about 10-12 minutes. Remove the chicken breast from the pot and set aside to cool slightly.
3. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or your fingers. Set aside the shredded chicken.
4. Build the Soup Base: Return the pot with the chicken broth to medium heat. If using the reserved shiitake mushroom soaking liquid, add it to the broth (discard the last bit at the bottom of the soaking liquid in case there is any grit). Add the soy sauce and 1 tablespoon of rice vinegar to the broth. Bring the broth back to a gentle simmer.
5. Add the Vegetables and Tofu: Add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and cubed tofu to the simmering broth. Simmer for about 5-7 minutes, allowing the vegetables and tofu to heat through and their flavors to meld with the broth.
6. Thicken the Soup: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering soup, stirring constantly. Continue to stir until the soup thickens slightly to your desired consistency. If you prefer a thicker soup, add a bit more cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon water at a time).
7. Season and Adjust Flavors: Stir in the shredded chicken, white pepper, chili garlic sauce, and sesame oil. Taste the soup and adjust the seasoning to your liking. Add more rice vinegar for sourness, white pepper or chili garlic sauce for heat, or soy sauce for saltiness, as needed. Remember to add seasonings gradually and taste after each addition.
8. Create Egg Ribbons: Reduce the heat to low. Slowly drizzle the lightly beaten eggs into the simmering soup in a thin stream, stirring gently in a circular motion as you pour. This will create delicate egg ribbons that cook almost instantly in the hot soup.
9. Finish and Serve: Remove the soup from the heat. Stir in the remaining rice vinegar (adjust to your preference for sourness). Ladle the Hot and Sour Chicken Soup into bowls. Garnish each bowl generously with sliced green onions and, if desired, fresh cilantro and a drizzle of extra sesame oil. Serve immediately and enjoy the comforting and zesty flavors!

Nutritional Spotlight: Nourishment in Every Bowl

Hot and Sour Chicken Soup is not only a flavor explosion but also a relatively healthy and nutritious meal option. It’s packed with lean protein, vegetables, and flavorful seasonings, making it a wholesome choice.

Nutrition Facts (per serving, approximate):

• Servings: This recipe yields approximately 6-8 servings, depending on bowl size.
• Calories per serving: Approximately 200-250 calories (This is an estimate and can vary based on portion size and specific ingredient brands).

Breakdown (approximate and can vary):

• Protein: Good source of lean protein from chicken and tofu, essential for muscle building and satiety. Likely around 15-20 grams per serving.
• Fat: Relatively low in fat, with healthy fats primarily from sesame oil and the chicken. Likely around 8-12 grams per serving.
• Carbohydrates: Moderate amount of carbohydrates, mainly from vegetables and cornstarch. Likely around 15-20 grams per serving.
• Fiber: Good source of fiber from vegetables, promoting digestive health. Likely around 3-5 grams per serving.
• Vitamins and Minerals: Provides various vitamins and minerals from chicken broth, vegetables, and mushrooms, including B vitamins, Vitamin K, potassium, and antioxidants.

It’s important to note that these are estimates. For precise nutritional information, you can use online nutritional calculators, inputting the specific brands and quantities of ingredients you use. This soup is generally low in calories and fat while being a good source of protein and fiber, making it a nutritious and satisfying meal option, especially when compared to richer, cream-based soups.

Time is of the Essence: Preparation and Cooking Timeline

Planning your cooking timeline is essential for a smooth and enjoyable soup-making experience. Here’s a breakdown of the preparation and cooking times for Hot and Sour Chicken Soup:

• Preparation Time (Active): Approximately 20-30 minutes. This includes:
  • Soaking dried mushrooms (if using – 5 minutes active time, 20-30 minutes soaking time)
  • Chopping vegetables and tofu (10-15 minutes)
  • Beating eggs and preparing cornstarch slurry (5 minutes)
  • Shredding chicken (5 minutes)
• Cooking Time (Simmering): Approximately 20-25 minutes. This includes:
  • Cooking chicken in broth (10-12 minutes)
  • Simmering vegetables and tofu (5-7 minutes)
  • Thickening soup and adding seasonings (5-6 minutes)
  • Adding egg ribbons (1-2 minutes)
• Total Time: Approximately 40-55 minutes (including active prep and cooking time, excluding mushroom soaking time). If you include mushroom soaking time, the total time is closer to 1 hour 10 minutes – 1 hour 25 minutes.

Timeline Breakdown for a Weeknight Meal:

• 30-45 minutes before serving: Begin preparing the soup. If using dried mushrooms, start soaking them first. While mushrooms soak, chop vegetables and tofu, prepare cornstarch slurry, and cook chicken.
• 20-25 minutes before serving: Shred chicken, add vegetables and tofu to broth, thicken soup, season, and add egg ribbons.
• Serving Time: Ladle soup into bowls, garnish, and serve immediately.

This timeline is a guideline. You can adjust it based on your schedule. If you use fresh mushrooms, you can reduce the prep time. The soup comes together relatively quickly, making it a great option for a weeknight dinner.

Serving Suggestions: Enhancing Your Soup Experience

Hot and Sour Chicken Soup is delicious on its own, but the right accompaniments and presentation can truly elevate your soup experience. Here are some serving suggestions to make your meal even more enjoyable:

Accompaniments to Complement the Soup:

• Steamed Rice: A classic pairing! Serve hot and sour chicken soup with a side of fluffy steamed white rice or brown rice. The rice absorbs the flavorful broth and provides a comforting base.
• Crispy Spring Rolls or Egg Rolls: Add some crispy texture and complementary flavors with spring rolls or egg rolls. Vegetable or chicken spring rolls are great choices.
• Potstickers or Dumplings: Pan-fried or steamed potstickers or dumplings filled with pork, chicken, or vegetables make a satisfying side dish and enhance the Asian-inspired meal.
• Chinese Pancakes (Scallion Pancakes): Flaky and savory scallion pancakes are perfect for dipping into the hot and sour broth or enjoying alongside the soup.
• Stir-Fried Vegetables: A simple side of stir-fried vegetables like bok choy, broccoli, or snow peas adds extra greens and freshness to the meal.
• Noodles (Optional): While traditionally served as a soup, you can add cooked noodles (like thin egg noodles or glass noodles) to the soup for a heartier meal if desired. Add cooked noodles to the bowls before ladling the soup over them to prevent them from becoming soggy in the broth.

Presentation Ideas for Visual Appeal:

• Garnish Generously: Don’t skimp on the garnishes! Sliced green onions, fresh cilantro, and a drizzle of sesame oil not only add flavor but also vibrant color and visual appeal to each bowl.
• Serve in Asian-Style Bowls: Using Asian-style soup bowls enhances the authenticity and presentation of the dish.
• Ladle Carefully: Ladle the soup into bowls carefully, ensuring a good balance of broth, chicken, vegetables, and egg ribbons in each serving.
• Add a Chili Oil Drizzle (Optional): For those who like extra heat, offer chili oil or chili flakes on the side for guests to add to their individual bowls.
• Offer Condiments: Place small bowls of extra rice vinegar, soy sauce, white pepper, and chili garlic sauce on the table so guests can further customize the flavor of their soup to their preference.

Consider the Occasion:

• Casual Weeknight Dinner: Keep it simple with steamed rice and maybe one other side like spring rolls.
• Family Gathering or Asian-Themed Meal: Offer a wider variety of sides and appetizers to create a more complete and festive meal.
• Soup and Salad Lunch: Pair a smaller bowl of Hot and Sour Chicken Soup with a light Asian-inspired salad for a balanced and satisfying lunch.

By considering these serving suggestions, you can create a well-rounded and visually appealing meal centered around your delicious homemade Hot and Sour Chicken Soup, making it a delightful experience for yourself and your guests.

Expert Tips for Soup Success: Elevating Your Recipe

To ensure your Hot and Sour Chicken Soup is truly exceptional and rivals your favorite takeout, here are five expert tips to elevate your recipe and guarantee soup-making success:

1. Use High-Quality Chicken Broth (or Homemade): The broth is the foundation of your soup’s flavor. Opt for a good quality, low-sodium chicken broth from the store. Even better, use homemade chicken broth if you have the time and inclination. Homemade broth will add a depth of flavor that store-bought versions often lack.
2. Balance the Hot and Sour Elements to Your Taste: “Hot and Sour” is subjective! Don’t be afraid to adjust the white pepper and chili garlic sauce for heat and the rice vinegar for sourness to match your personal preferences and spice tolerance. Taste the soup frequently as you add these ingredients and adjust gradually until you achieve your perfect balance. Remember you can always add more, but it’s harder to take away.
3. Don’t Overcook the Vegetables: Aim for vegetables that are tender-crisp, not mushy. Add the vegetables to the simmering broth and cook them just until they are heated through and slightly softened, but still retain some texture. Overcooked vegetables will lose their flavor and become unappealing in the soup.
4. Rehydrate Dried Mushrooms Properly (if using): If using dried shiitake and wood ear mushrooms, ensure they are fully rehydrated by soaking them in hot water for an adequate amount of time (at least 20-30 minutes). Properly rehydrated mushrooms will have a better texture and release their full flavor into the soup. Don’t forget to reserve and strain the shiitake soaking liquid for extra umami depth!
5. Add Egg Ribbons Slowly and Gently: For delicate and beautiful egg ribbons, slowly drizzle the beaten eggs into the simmering (not boiling) soup in a thin stream while stirring gently in a circular motion. Pouring the eggs too quickly or into boiling soup can result in clumpy eggs instead of fine ribbons. Gentle stirring helps create those signature wispy strands.

By incorporating these expert tips, you’ll be well on your way to creating a Hot and Sour Chicken Soup that is not only delicious but also perfectly balanced, texturally pleasing, and truly restaurant-quality, all from the comfort of your own kitchen.

Frequently Asked Questions: Your Soup Queries Answered

Got questions about making Hot and Sour Chicken Soup? Here are answers to some frequently asked questions to help you navigate the recipe with confidence and troubleshoot any potential issues:

Q1: Can I make Hot and Sour Chicken Soup vegetarian or vegan?

A1: Yes, absolutely! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. For a vegan version, in addition to omitting the chicken and using vegetable broth, ensure your chili garlic sauce is vegan-friendly (some may contain honey or fish sauce). You can also replace the egg ribbons with extra tofu or add other vegetables like shredded carrots or cabbage for added heartiness and texture.

Q2: Can I use different types of mushrooms or vegetables?

A2: Yes, you can customize the mushrooms and vegetables to your liking or based on what you have available. Other mushroom options include oyster mushrooms, enoki mushrooms, or cremini mushrooms. For vegetables, you can add sliced carrots, snow peas, baby corn, or water chestnuts. Feel free to experiment with different combinations to create your own variation of Hot and Sour Soup.

Q3: How can I make the soup spicier or less spicy?

A3: To adjust the spiciness, control the amount of white pepper and chili garlic sauce you add. For a spicier soup, increase the amounts of both gradually, tasting as you go. You can also add a pinch of red pepper flakes or a drizzle of chili oil for extra heat. For a milder soup, reduce or omit the white pepper and chili garlic sauce, or use a milder chili sauce. You can always add more spice at the table for those who prefer it hotter.

Q4: Can I make Hot and Sour Chicken Soup ahead of time?

A4: Yes, you can prepare the soup base (without the eggs and garnishes) up to 2-3 days ahead of time and store it in an airtight container in the refrigerator. When ready to serve, reheat the soup gently on the stovetop. Just before serving, whisk in the eggs to create the egg ribbons and add fresh garnishes. Making the soup base ahead of time can actually allow the flavors to meld and deepen even further.

Q5: My soup is too sour/too spicy/too salty. How can I fix it?

A5: Don’t worry, soup adjustments are possible!
* Too Sour: If your soup is too sour, you can balance it by adding a tiny pinch of sugar or a touch more chicken broth to dilute the acidity.
* Too Spicy: If it’s too spicy, add a bit more chicken broth to dilute the heat. You can also add a touch of sugar or a small amount of cornstarch slurry to help mellow out the spiciness. Adding more tofu or vegetables can also help absorb some of the heat.
* Too Salty: If your soup is too salty, add more chicken broth (unsalted or low sodium) to dilute the saltiness. You can also add a peeled potato cut into large chunks while simmering; the potato will absorb some of the salt and can be removed before serving.

We hope these FAQs have addressed any questions you might have and empowered you to create your own perfect bowl of Hot and Sour Chicken Soup! Now, go forth, embrace the flavorful journey, and enjoy the satisfying results of your homemade soup creation!

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