Looking for a delicious and comforting soup recipe? This Hot and Sour Soup with Chicken and Mushrooms is the perfect choice! Packed with flavorful ingredients and easy to make, this soup is sure to become a staple in your kitchen. Whether you’re craving a cozy meal or need a quick and satisfying dish, this recipe has you covered.
Why You’ll Love This Recipe?
- Great flavors: The combination of savory chicken, earthy mushrooms, and tangy vinegar creates a symphony of flavors in every spoonful.
- Quick prep time: With simple ingredients and straightforward instructions, this soup can be ready in no time, perfect for busy weeknights or last-minute cravings.
- Perfect for meal prep: Make a big batch of this soup and enjoy it throughout the week. It reheats beautifully and only gets better with time.
Ingredient Notes:
- Chicken breast: Adds protein and richness to the soup.
- Dried shiitake mushrooms: Provide a deep umami flavor, but fresh shiitake mushrooms can be substituted.
- Wood ear mushrooms: Add a unique texture to the soup and can be chopped into small pieces.
- Firm tofu: Adds protein and a creamy texture to the soup.
- Dried chili or red pepper flakes: Add a kick of heat, adjust according to your preference.
- Dark soy sauce: Adds depth of color and flavor.
- Light soy sauce: Adds saltiness and umami.
- Ginger: Adds warmth and a hint of spiciness.
- White pepper: Adds a subtle heat, but black pepper can be used as a substitute.
- Low sodium chicken or vegetable stock: The base of the soup.
- Sesame oil: Adds a nutty aroma and flavor.
- Sugar: Balances the sourness of the vinegar.
- White vinegar: Provides the signature tangy flavor.
- Bamboo shoots: Add crunch and a hint of sweetness.
- Eggs: Whisked and added to create silky egg ribbons.
- Cornstarch: Thickens the soup.
- Water: Used to create a cornstarch slurry.
- Salt: To taste.
- Shallot or scallion: Finely sliced for garnish.
Step-by-Step Instructions:
- Cover dried shiitake mushrooms with boiling water and let them soften for about 15-20 minutes. Drain and slice thinly.
- In a large pot, combine chicken broth, grated ginger, soy sauces, dried chili, sugar, white pepper, and sesame oil. Bring to a simmer.
- Add chicken breast, cover, and simmer until cooked through. Remove, shred, and set aside.
- Add vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken to the broth.
- Let the soup simmer to blend the flavors.
- Mix cornstarch with water to create a slurry and slowly pour into the soup, stirring to thicken.
- Slowly pour whisked eggs into the soup, stirring to create egg ribbons.
- Adjust seasoning with salt and chili as needed.
- Garnish with sliced shallots or scallions and serve hot.
Helpful Tips:
- For a vegetarian version, omit the chicken and use vegetable stock.
- Customize the level of heat by adjusting the amount of chili.
- Make a double batch and freeze individual portions for quick meals.
Expert Tips for the Best Results:
- Use low sodium chicken or vegetable stock to control the saltiness of the soup.
- Let the soup simmer gently to allow the flavors to meld together.
- For a richer flavor, add a splash of Chinese black vinegar in addition to the white vinegar.
Serving Suggestions:
This Hot and Sour Soup pairs well with steamed white rice or crispy fried noodles. Serve with a side of pickled vegetables and a cold glass of jasmine tea for a complete meal.
Storage and Reheating Tips:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water to thin out the soup if needed.
Frequently Asked Questions:
- Can I use fresh mushrooms instead of dried shiitake mushrooms?
Yes, you can substitute fresh shiitake mushrooms for dried ones. Just adjust the cooking time accordingly. - How can I make this soup spicier?
Increase the amount of dried chili or add a pinch of cayenne pepper for extra heat. - Can I freeze this soup?
While the soup can be frozen, the texture of the tofu and mushrooms may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Conclusion:
Warm up your kitchen and delight your taste buds with this Hot and Sour Soup with Chicken and Mushrooms. With its bold flavors, easy preparation, and versatility, this soup is a winning choice for any occasion. Give it a try and let us know how you liked it! Enjoy!
Hot and Sour Soup with Chicken and Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Hot and Sour Soup with Chicken and Mushrooms is a comforting and flavorful dish with a perfect balance of spiciness and tanginess. Loaded with chicken, mushrooms, tofu, and bamboo shoots, this soup is a hearty meal on its own.
Ingredients
Main 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
Seasonings:
- 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)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
Additional:
- 6 cups (1.5 L / 1.5 qt) low sodium chicken or vegetable stock
- 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: Cover dried shiitake mushrooms with boiling water and let them stand for 20–30 minutes. Slice thinly.
- Prepare broth: Combine broth, seasonings, and ginger in a pot. Simmer and add chicken to cook. Shred chicken after cooking.
- Add ingredients: Add vinegar, mushrooms, tofu, bamboo shoots, and shredded chicken to the broth. Simmer for 10 minutes.
- Thicken soup: Create a cornstarch slurry and pour it into the simmering soup while stirring. Add whisked eggs to form ribbons.
- Adjust seasoning: Taste and adjust salt or chili according to preference.
- Garnish and serve: Garnish with sliced shallots and serve hot.
Notes
- You can adjust the spice level by adding more or less chili flakes.
- Feel free to add other vegetables like carrots or baby corn for extra texture.
- To make it vegetarian, omit the chicken and use vegetable broth instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg