Hot and Sour Soup with Chicken and Mushrooms Recipe

Hot and Sour Soup with Chicken and Mushrooms is a dish that speaks to my soul. Growing up, my family often frequented a local Chinese restaurant where the bowl of steaming hot and sour soup was a must-order before anything else. The vibrant blend of tangy flavors mixed with the warmth of spices created a cozy hug for the belly. Now, as an adult, I’ve chased that comforting feeling into my kitchen, eager to recreate that same joy within my own home.

There’s something magical about the simplicity and depth of flavors in this soup. It’s a beautiful balance of hot and sour, while the tender chicken and mushrooms create a satisfying texture that lingers on your palate. On chilly evenings or rainy afternoons, this soup becomes not just a meal, but an experience, bringing friends and family together with its warm embrace.

Recipe Timing

• Prep Duration: 30 minutes
• Active Cooking: 20 minutes
• Total Duration: 50 minutes
• Portion Size: Serves 4
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 250 calories
• Protein: 22g
• Carbs: 14g
• Fats: 12g
• Fiber: 2g
• Sugars: 3g
• Sodium: 600mg

Why You’ll Love This Hot and Sour Soup with Chicken and Mushrooms Recipe

This recipe is not just a soup; it’s a one-bowl wonder! The delicious combination of chicken, mushrooms, and tofu in a tangled web of flavors will have your taste buds dancing with delight. Perfectly balancing the tangy sharpness of vinegar with the warmth of chili, it’s customizable to your preferred spice levels, making it a fantastic comfort food for everyone. Plus, it’s loaded with protein and nutrient-rich ingredients, making each bowl a wholesome addition to your dining table.

The Complete Cooking Journey

Let’s embark on this cooking adventure together! This soup is easy to follow, and I’ll guide you through the steps as we go from simple ingredients to a pot of culinary comfort.

Ingredients:

• 220 g / 7 oz chicken breast
• 12 dried shiitake mushrooms (or 150 g / 5 oz fresh shiitake mushrooms)
• 1/2 cup wood ear mushrooms, chopped into 1.5 cm / 3/5″ pieces
• 125 g / 4 oz firm tofu, cut into 1.2 cm / 0.5″ cubes
• 1 tsp dried chili / red pepper flakes (adjust to taste)
• 2 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp ginger, finely grated
• 1/2 tsp white pepper (can substitute black pepper)
• 6 cups (1.5 L / 1.5 qt) low sodium chicken or vegetable stock
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 cup (65 ml) white vinegar (adjust to taste)
• 1/4 cup bamboo shoots, thinly sliced
• 2 eggs, whisked
• 1/4 cup (40 g) cornstarch / cornflour
• 1/4 cup (125 ml) water
• Salt to taste
• 1 shallot / scallion, finely sliced

Method:

Step 1: Soaking the Mushrooms

Cover dried shiitake mushrooms with plenty of boiling water and let them stand for 20–30 minutes until soft. Drain and slice thinly. Reserve or discard soaking liquid as desired.

Step 2: Preparing the Broth

In a large pot over medium-high heat, place chicken broth, grated ginger, dark soy sauce, light soy sauce, dried chili, sugar, white pepper, and sesame oil.

Step 3: Cooking the Chicken

When the broth begins to simmer, add the chicken breast. Cover the pot and reduce the heat to maintain a gentle simmer. Cook the chicken for 10 minutes until fully cooked. Remove from the broth and shred into bite-sized pieces.

Step 4: Adding the Ingredients

Add the vinegar, sliced shiitake mushrooms, chopped wood ear mushrooms, bamboo shoots, firm tofu cubes, and shredded chicken into the simmering soup broth.

Step 5: Blending the Flavors

Stir the soup gently and let it simmer for 10 minutes to allow all the flavors to meld beautifully.

Step 6: Thickening the Soup

Mix the cornstarch with water to create a slurry. While stirring the soup steadily at medium pace, slowly pour the cornstarch mixture in to avoid lumps. Continue stirring until the soup thickens.

Step 7: Adding the Eggs

When the soup starts simmering again, stir constantly and slowly pour the whisked eggs into the soup in a thin stream, forming the signature silky egg ribbons.

Step 8: Adjusting Seasoning

Taste the soup and add salt if needed, or more chili for extra heat according to your preference.

Step 9: Garnishing and Serving

Garnish with finely sliced shallots or scallions and serve hot for a comforting meal.

Serving Suggestions & Pairings

Enjoy this soup as a standalone meal or serve it with a side of steamed rice or crispy spring rolls for an authentic Chinese dining experience. Pair it with a light, refreshing salad or even some homemade dumplings for an added touch of comfort.

Storage & Leftovers Guide

This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its flavor and freshness. When reheating, add a splash of water or broth to restore its consistency. Unfortunately, due to the tofu and eggs, this soup might not freeze well, so it’s best enjoyed fresh!

Kitchen Wisdom & Success Tips

• Looking for a veggie version? Substitute chicken with extra firm tofu, and you can easily adjust the spices and sauce to keep it hearty and flavorful.
• If the soup is too thick, just add more broth or water, and if it’s too sour, balance it with extra sugar.

Flavor Variations & Adaptations

Feel free to experiment! Add a twist with different vegetables like snap peas or bok choy for added crunch, or consider a blend of spices to ramp up the heat. Passionate about heat? Squeeze in some lime juice for an extra zing or top it off with fresh cilantro.

Reader Questions & Solutions

1. Can I use fresh mushrooms instead of dried?
   Absolutely! Fresh shiitake mushrooms will give a different flavor but are a delicious option.

2. How can I adjust the spice level?
   Start with less chili, taste your soup as you go, and gradually increase to your desired heat.

3. What if I don’t have sesame oil?
   You can swap it with olive oil or just omit it, but consider adding a splash of toasted sesame seeds for garnish instead.

4. Can I make this soup gluten-free?
   Yes! Use gluten-free soy sauce, and double-check all other ingredients to ensure they’re gluten-free.

5. What is the best way to reheat the soup?
   Gently reheat on the stove over medium-low heat, stirring occasionally to prevent sticking. If too thick, add a bit of broth or water.

Wrapping Up

Hot and Sour Soup with Chicken and Mushrooms is not just a recipe; it’s a journey of flavor and warmth. This delicious concoction invites you to celebrate flavors, share moments, and create memories with loved ones. So gather your ingredients, don your apron, and let’s make magic happen in your kitchen. Dive in, savor every spoonful, and enjoy!

Cooking this heartfelt soup will surely warm you up, body and soul, making it a perfect addition to your family’s favorite recipes. Happy cooking! 🍜

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