Hot and Sour Chicken Mushroom Soup Recipe is a delightful bowl of comfort food that warms the soul. This authentic recipe combines tender chicken with shiitake and wood ear mushrooms, tofu, and a tantalizing broth that’s both spicy and tangy. The perfect balance of flavors makes it an ideal choice for a cozy meal. Whether you’re dealing with a chilly day or just want a comforting dish, this soup is incredibly easy to prepare and sure to impress your family and friends.

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

This soup is more than just a meal; it’s an experience. Here are a few reasons to love it:

Quick preparation time of only 40 minutes.
Loaded with protein from chicken and tofu, making it a filling dish.
Features unique ingredients like shiitake and wood ear mushrooms.
Offers a healthy option with low-fat ingredients.
Perfect for cold days, providing warmth and comfort.
Versatile for various spice levels, catering to all taste buds.
Great as a starter or a main dish, fitting for any occasion.
Rich in flavors, making it a memorable meal.

This spicy and tangy chicken mushroom soup recipe is a must-try!

Ingredients for Hot and Sour Chicken Mushroom Soup Recipe

Gather these items:

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 / 0.6″ pieces
1 tsp dried chilli / 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 (substitute black pepper if unavailable)
6 cups (1.5 L / 1.5 qt) chicken or vegetable stock/broth, low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)
125 g / 4 oz firm tofu (~1 cup), cut into 1.2 cm / 0.5″ cubes
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

How to Make Hot and Sour Chicken Mushroom Soup Recipe Step-by-Step

Step 1: Cover dried shiitake mushrooms with plenty of boiling water and let stand for 20–30 minutes until soft. Drain and slice thinly. Reserve or discard soaking liquid.
Step 2: In a large pot over medium-high heat, combine chicken broth, grated ginger, dark and light soy sauces, dried chilli flakes, sugar, white pepper, and sesame oil. Bring to a simmer.
Step 3: Add the chicken breast to the simmering broth, cover, and reduce heat to maintain a gentle simmer. Cook for 10 minutes until chicken is cooked through. Remove the chicken from the pot and shred it finely.
Step 4: To the simmering broth, add the vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu cubes, and shredded chicken. Stir and simmer for 10 minutes to combine flavors.
Step 5: In a small bowl, mix cornstarch with water until smooth. Slowly pour the cornstarch mixture into the soup while stirring steadily to avoid lumps. Continue stirring until the soup starts to gently simmer and thickens.
Step 6: With the soup simmering, slowly pour the whisked eggs in a thin stream while stirring constantly. This technique forms the characteristic silky egg ribbons in the soup.
Step 7: Taste the soup and adjust salt and additional chilli flakes if desired. Finally, add the finely sliced shallot or scallion on top and serve immediately.

Pro Tips for the Best Hot and Sour Chicken Mushroom Soup Recipe

Keep these in mind:

This soup can be adjusted for spice level by varying the amount of chilli flakes.
Use fresh mushrooms for a different texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a creamier texture, consider adding a splash of coconut milk.
Experiment with other vegetables like bell peppers or carrots.

Best Ways to Serve Hot and Sour Chicken Mushroom Soup Recipe

Here are a few ideas to enhance your dining experience:

Serve it as a starter before an Asian-inspired main dish.
Pair it with steamed rice or noodles for a complete meal.
Top with chopped cilantro or green onions for added freshness.

How to Store and Reheat Hot and Sour Chicken Mushroom Soup Recipe

This soup keeps well in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. Alternatively, you can use a microwave. Ensure to store in an airtight container to maintain freshness.

Frequently Asked Questions About Hot and Sour Chicken Mushroom Soup Recipe

What’s the secret to perfect Hot and Sour Chicken Mushroom Soup Recipe?

The secret lies in balancing the flavors. Adjust the vinegar and spice levels to suit your taste, ensuring that the soup is both hot and sour.

Can I make Hot and Sour Chicken Mushroom Soup Recipe ahead of time?

Yes, this soup can be made a day in advance. It tastes even better the next day as the flavors meld together.

How do I avoid common mistakes with Hot and Sour Chicken Mushroom Soup Recipe?

To avoid common pitfalls, make sure not to overcook the chicken and to adjust the seasoning towards the end for the best flavor.

Variations of Hot and Sour Chicken Mushroom Soup Recipe You Can Try

Feel free to experiment with these variations:

Add extra vegetables like bok choy or spinach for more nutrients.
Use shrimp instead of chicken for a seafood twist.
Try adding different types of mushrooms for varying textures.
For a vegetarian version, omit chicken and substitute with additional tofu and vegetables.

Delicious Hot and Sour Chicken Mushroom Soup Recipe - Hot and Sour Chicken Mushroom Soup Recipe - main visual representation

For more delicious recipes, check out our Creamy Spinach Cheese Lasagna Recipe or try the Vegetable Dum Biryani Recipe for a delightful twist.

Delicious Hot and Sour Chicken Mushroom Soup Recipe - Hot and Sour Chicken Mushroom Soup Recipe - additional detail

For more tips on cooking, visit Slow Cooker Tuscan Chicken Meatballs Gnocchi Recipe for a hearty meal.

Delicious Hot and Sour Chicken Mushroom Soup Recipe

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Author: Margaret
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A flavorful and authentic Hot and Sour Soup featuring tender chicken, shiitake and wood ear mushrooms, tofu, and a perfect blend of spicy, sour, and savory broth made with soy, vinegar, and spices. This comforting soup is easy to prepare and ideal for a warming meal.

Ingredients

Scale

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 / 0.6″ pieces
1 tsp dried chilli / 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 (substitute black pepper if unavailable)
6 cups (1.5 L / 1.5 qt) chicken or vegetable stock/broth, low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)
125 g / 4 oz firm tofu (~1 cup), cut into 1.2 cm / 0.5″ cubes
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

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Instructions

Cover dried shiitake mushrooms with plenty of boiling water and let stand for 20–30 minutes until soft. Drain and slice thinly. Reserve or discard soaking liquid.
In a large pot over medium-high heat, combine chicken broth, grated ginger, dark and light soy sauces, dried chilli flakes, sugar, white pepper, and sesame oil. Bring to a simmer.
Add the chicken breast to the simmering broth, cover, and reduce heat to maintain a gentle simmer. Cook for 10 minutes until chicken is cooked through. Remove the chicken from the pot and shred it finely.
To the simmering broth, add the vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu cubes, and shredded chicken. Stir and simmer for 10 minutes to combine flavors.
In a small bowl, mix cornstarch with water until smooth. Slowly pour the cornstarch mixture into the soup while stirring steadily to avoid lumps. Continue stirring until the soup starts to gently simmer and thickens.
With the soup simmering, slowly pour the whisked eggs in a thin stream while stirring constantly. This technique forms the characteristic silky egg ribbons in the soup.
Taste the soup and adjust salt and additional chilli flakes if desired. Finally, add the finely sliced shallot or scallion on top and serve immediately.

Notes

This soup can be adjusted for spice level by varying the amount of chilli flakes.
Use fresh mushrooms for a different texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian