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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg