Hot and Sour Chicken and Mushroom Soup Recipe

Ingredients

• 220 g (7 oz)chicken breast
• 125 g (4 oz), cut into 1.2 cm (0.5-inch) cubesfirm tofu
• 2, whiskedeggs
• 12 dried mushrooms (or 150 g / 5 oz fresh)shiitake mushrooms
• 120 ml (1/2 cup), chopped into 1.5 cm (3/5-inch) pieceswood ear mushrooms
• 60 ml (1/4 cup), thinly slicedbamboo shoots
• 1, finely slicedshallot or scallion
• 1.5 litres (6 cups; 1.5 qt)low-sodium chicken or vegetable stock
• 2 tspdark soy sauce
• 1 tbsplight soy sauce
• 65 ml (1/4 cup), adjust to tastewhite vinegar
• 125 ml (1/4 cup, as listed)water
• 1 tspsesame oil
• 1 tsp, adjust to tastedried chilli or red pepper flakes
• 1 tsp, finely gratedginger
• 1/2 tspwhite pepper (or black pepper)
• 1 tspsugar
• To tastesalt
• 40 g (1/4 cup)cornflour

Instructions

1. 1

   Soak the mushrooms

   If using dried shiitake, cover them with plenty of boiling water and leave for 20–30 minutes, until soft. Drain and slice thinly; reserve or discard the soaking liquid.

2. 2

   Prepare the broth

   Put the stock, grated ginger, dark and light soy sauces, dried chilli, sugar, white pepper and sesame oil in a large pot over medium-high heat.

3. 3

   Add the chicken

   When the broth begins to simmer, add the chicken breast. Cover the pot and lower the heat to keep the broth at a gentle simmer.

4. 4

   Shred the chicken

   Cook the chicken for 10 minutes, until fully cooked. Lift it out of the broth and shred it into bite-sized pieces.

5. 5

   Add soup ingredients

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

6. 6

   Simmer the soup

   Stir gently and simmer for 10 minutes to let the flavours blend.

7. 7

   Thicken the broth

   Mix the cornflour with the water to make a slurry. Stir the soup steadily at a medium pace and pour in the slurry slowly to prevent lumps. Keep stirring until the soup thickens.

8. 8

   Make egg ribbons

   Once the soup starts simmering again, stir constantly and pour in the whisked eggs in a thin stream to form ribbons.

9. 9

   Adjust the seasoning

   Taste the soup and add salt if needed, or more chilli if you would like extra heat.

10. 10

    Garnish and serve

    Garnish with finely sliced shallot or scallion and serve hot.

What is hot and sour soup?

Hot and sour soup is a Chinese-style soup known for the contrast between a sharp, vinegary tang and warming pepper or chilli. This version makes it a substantial bowl with chicken, tofu, mushrooms and bamboo shoots.

A savoury stock and two types of soy sauce build the base, while cornflour thickens it and egg adds delicate ribbons. The result is a broth that holds the varied ingredients together without losing their different textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 24g protein, 19g carbs, 6g fat.

Chicken, tofu and egg provide most of the protein, while the cornflour and bamboo shoots contribute some of the carbohydrates. Sesame oil, egg and tofu contribute fat; serve the soup with a modest portion of steamed rice or extra vegetables if you want a more balanced plate.

Choosing the mushrooms

Shiitake: Dried mushrooms need a 20–30-minute soak in boiling water before slicing. Fresh shiitake can be used instead, as listed in the ingredients.

Wood ear: Chop the mushrooms into small pieces so they are easy to eat alongside the sliced shiitake, chicken and tofu.

Build a balanced broth

Soy and ginger: Dark soy gives the broth colour, while light soy contributes savouriness. Grated ginger, white pepper and chilli bring warmth; add extra chilli only after tasting.

Vinegar: It provides the characteristic sour note. The recipe allows you to adjust it to taste, so add it with the other soup ingredients and judge the balance near the end.

Keep the chicken tender

Gentle simmer: Once the chicken goes into the broth, lower the heat and cover the pot. A steady, gentle simmer cooks it without a vigorous boil.

Shredding: Remove the chicken after 10 minutes and shred it into bite-sized pieces. Return it to the soup with the mushrooms, tofu and bamboo shoots.

Thicken without lumps

Cornflour slurry: Mix the cornflour and water until smooth before adding it. Pour it in gradually while stirring steadily, rather than tipping it in all at once.

Texture cue: Keep stirring until the soup thickens, then let it return to a simmer before adding the egg. The broth should coat the ingredients lightly.

Form fine egg ribbons

When the soup is simmering again, stir it continuously and pour the whisked egg in a thin, slow stream. This distributes the egg through the soup as delicate ribbons rather than larger clumps.

Serving ideas

Serve the soup hot as a starter or as a light meal. For a more filling spread, pair it with steamed rice or plain noodles, keeping their mild flavour alongside the tangy, peppery broth.

Recipe notes & tips

• Slice the softened shiitake thinly so they distribute evenly through the soup.
• Keep the chicken at a gentle simmer while it cooks.
• Stir the cornflour slurry again just before pouring it in.
• Pour the egg slowly while stirring to encourage fine ribbons.
• Taste before adding salt, as the soy sauces and stock already season the broth.

Variations

• Fresh shiitake: Use 150 g fresh shiitake instead of the dried mushrooms.
• Vegetable stock: Choose vegetable stock for a meat-free broth, while keeping the chicken in the recipe only if desired.
• More heat: Add extra dried chilli or red pepper flakes to taste.
• Pepper swap: Use black pepper in place of white pepper.
• Milder tang: Start with less vinegar, then add more to taste.

Common mistakes to avoid

• Boiling the chicken hard: Keep the broth at a gentle simmer so the chicken cooks steadily.
• Skipping the soak: Give dried shiitake 20–30 minutes in boiling water so they soften before slicing.
• Adding slurry all at once: Pour it in slowly while stirring to help prevent lumps.
• Pouring in egg too quickly: Use a thin stream while stirring constantly for finer ribbons.
• Oversalting early: Taste after the soy sauces have gone in, then add salt only if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring carefully; avoid a hard boil, which can make the egg ribbons and chicken less tender.

Frequently asked questions