Description
A nourishing, takeout-style hot and sour chicken soup featuring lean chicken, mushrooms, and a balanced, bold flavor profile of spice and tang.
Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs
- 6 cups (1.4 L) chicken broth
- 1 tsp salt
- 1 cup mushrooms, thinly sliced (shiitake preferred)
- ½ cup bamboo shoots, julienned
- ½ cup firm tofu, cut into thin strips
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- ¼ cup soy sauce
- 3 tbsp rice vinegar (or white vinegar)
- 1–2 tsp chili paste or chili oil
- 1 tsp white pepper
- 1 tsp sesame oil (optional)
- 3 tbsp cornstarch mixed with 4 tbsp cold water
- 2 eggs, lightly beaten
- 2 green onions, sliced
- Fresh cilantro (optional)
- Extra chili oil for serving
Instructions
- Add chicken, broth, and salt to a pot. Simmer 12–15 minutes until the chicken is cooked. Remove the chicken, shred it, and set it aside. Keep the broth in the pot.
- Add mushrooms, bamboo shoots, tofu, garlic, and ginger to the broth. Simmer 5 minutes until the vegetables soften.
- Stir in soy sauce, rice vinegar, chili paste or chili oil, white pepper, and optional sesame oil. Taste and adjust vinegar for sourness or chili for heat.
- Bring the soup to a gentle simmer. Slowly add the cornstarch slurry while stirring. Simmer 2 minutes until the soup is slightly thickened and glossy.
- Return the shredded chicken to the soup and stir to combine.
- Turn the heat to LOW. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create thin ribbons. Do not stir vigorously.
- Turn off the heat. Add sliced green onions and optional cilantro. Serve hot with extra white pepper, chili oil, and green onions.
Notes
- White pepper is essential for achieving the authentic flavor profile of this soup.
- Stirring the egg slowly in one direction creates the desired silky ribbons.
- Adjust the amount of chili paste or oil to control the final heat level of your soup.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4
- Sodium: 850
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 150
Keywords: Hot and Sour Soup, Chicken Soup, Winter Soup, Healthy Soup, Tangy Soup, Spicy Soup, Chinese Soup, Comfort Soup