If you’ve ever craved a soul-warming bowl of tangy, spicy comfort, then you’re in for a treat with this Hot and Sour Soup with Chicken and Mushrooms Recipe. I absolutely love how this soup balances bright vinegar notes with warming spices and tender chicken, plus the mushrooms add such an amazing depth of flavor and texture. Trust me, once you try this, it’ll quickly become a favorite in your kitchen too!
Why You’ll Love This Recipe
- Perfect balance of flavors: The tangy vinegar and spicy chili blend creates a signature taste that warms your palate instantly.
- Authentic textures: Using shiitake and wood ear mushrooms gives the soup that true traditional bite and earthiness.
- Simple ingredients, big impact: It’s easy enough for a weeknight but impressive enough for guests.
- Customizable heat level: You can easily adjust the spice to suit your taste, making it great for the whole family.
Ingredients You’ll Need
The ingredients here work together so beautifully. From the tender poached chicken to the earthy mushrooms and the zing of vinegar, every component plays a role. When shopping, I recommend getting dried shiitake mushrooms for a more vibrant flavor, but fresh works too if that’s what you find.
- Chicken breast: Fresh and lean, it poaches perfectly to juicy tenderness.
- Dried shiitake mushrooms: Soak overnight or for about 30 minutes to get full flavor and soften them nicely.
- Wood ear mushrooms: Essential for texture, their slight crunch is traditional and delicious.
- Dried chili or red pepper flakes: Adjust spice here—but don’t skip, it gives the soup its hot kick.
- Dark and light soy sauce: Both used to keep the broth balanced—not too salty or overpowering.
- Fresh ginger: Adds a gentle warmth and subtle sharpness.
- White pepper: Slightly different from black pepper, it’s traditional in this soup to enhance the heat.
- Chicken or vegetable stock: Low sodium helps control the saltiness in the final soup.
- Sesame oil: Just a hint for that legendary nutty aroma.
- Sugar: Balances the sour and spicy notes perfectly.
- White vinegar: The heart of sourness—you can tweak this to taste.
- Firm tofu: It keeps its shape beautifully and adds creaminess without overpowering other flavors.
- Bamboo shoots: Thin slices bring crunch and authenticity.
- Eggs: Whisked and drizzled in for delicate egg ribbons that look and taste amazing.
- Cornstarch (cornflour): Helps thicken the soup gently for that silky texture.
- Shallots or scallions: Fresh slices for garnish that brighten every spoonful.
Variations
I love how flexible this Hot and Sour Soup with Chicken and Mushrooms Recipe is. Whether you want to dial down the heat or swap in different proteins or veggies, it’s forgiving and fun to experiment with in your kitchen.
- Vegetarian Version: I’ve made this using vegetable stock and extra tofu instead of chicken, and honestly, it’s just as satisfying.
- More Protein: Sometimes I add thinly sliced shrimp or use leftover roast chicken for a quicker turn-around.
- Extra Veggies: Add shredded carrots, snap peas, or baby corn to sneak in more texture and nutrition.
- Less Vinegar: If you prefer milder sourness, I suggest starting with less vinegar and adding gradually as you taste.
How to Make Hot and Sour Soup with Chicken and Mushrooms Recipe
Step 1: Soak Those Mushrooms for Authentic Flavor
Start by covering your dried shiitake mushrooms with plenty of boiling water and let them soak for 20 to 30 minutes. This step is crucial because it rehydrates them fully, bringing out that intense, woodsy flavor that’s hard to beat. After soaking, drain and thinly slice them. If you find the mushrooms are still a bit firm inside, you can pop them into the broth a little earlier to finish softening — that’s a trick I’ve discovered after a few tries!
Step 2: Prepare the Poached Chicken in Spiced Broth
In a large pot over medium-high heat, combine the chicken stock, ginger, both soy sauces, chili flakes, sugar, white pepper, and sesame oil. Once it comes to a gentle simmer, add your chicken breast, cover the pot, and lower the heat just to keep that simmer going. It only takes about 10 minutes to poach perfectly—then take the chicken out and shred it with forks. The flavor from the broth infuses the chicken, and shredding makes it spread its tastiness throughout the soup.
Step 3: Bring It All Together with Vinegar and More
Now add the vinegar, shiitake and wood ear mushrooms, bamboo shoots, tofu cubes, and shredded chicken back into the pot. Stir gently and let everything simmer together for about 10 minutes. This melds all the flavors and softens the bamboo shoots and tofu just enough without ruining their texture.
Step 4: Thicken and Create Those Signature Egg Ribbons
Mix the cornstarch with water to make a smooth slurry. Slowly pour this into the soup while stirring steadily — this helps avoid lumps and gets that perfect silky thickness. Once it starts to simmer again, slowly drizzle in the whisked eggs in a thin stream while stirring to create the delicate egg ribbons everyone loves in hot and sour soup. This step always feels a bit magic to me, turning the soup from simple broth into something special.
Step 5: Final Seasoning and Garnish
Give your soup a taste test — feel free to add salt, more chili, or more vinegar depending on your preferences. Then scatter over the thinly sliced shallots or scallions for a fresh pop of green and a slight oniony bite.
Pro Tips for Making Hot and Sour Soup with Chicken and Mushrooms Recipe
- Perfect Mushroom Prep: Soaking the dried mushrooms in hot water gets the most flavor, and don’t throw away that soak water — it’s great stock for stir-fries or sauces.
- Control Your Heat: I start with a teaspoon of chili flakes and add more at the end if I want a bigger kick, that way it doesn’t overpower the other flavors.
- Slow Egg Drizzle: Pour the whisked eggs very slowly into the simmering soup to get the beautiful egg ribbons — it’s easier to control and looks restaurant-worthy.
- Mind the Thickness: The cornstarch slurry thickens the soup softly — add it gradually and stir constantly to avoid clumps and get that silky texture.
How to Serve Hot and Sour Soup with Chicken and Mushrooms Recipe
Garnishes
I usually top my soup with finely sliced scallions or shallots for a fresh crunch and pop of color. Sometimes I sprinkle a touch of extra white pepper for a warming finish. A few chopped fresh cilantro leaves can add a bright herbal note if that’s your thing!
Side Dishes
My go-to sides are fluffy jasmine rice or simple steamed bok choy dressed with a hint of sesame oil and garlic. Occasionally, I serve it alongside crispy spring rolls for a fun, textural contrast. It’s a perfect combo if you want a full but balanced meal.
Creative Ways to Present
For special dinners, I love serving the soup in small, pretty bowls with a garnish of microgreens or edible flowers on top. You could also pair it with Chinese-style tea in beautiful cups to amp up the experience. A bamboo steamer basket setting adds a fun vibe when serving alongside dumplings.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where the soup stays delicious for up to five days. It’s great to have on hand for busy nights or when you want a comforting lunch. Just give it a good stir before reheating.
Freezing
Freezing is doable but not my favorite because the cornflour thickening softens a bit after thawing. If you do freeze it, just remember to thaw overnight and reheat gently, then add a fresh cornstarch slurry if it needs thickening back up.
Reheating
Reheat on the stovetop over medium heat while stirring occasionally. This keeps the soup from sticking or burning and helps maintain the texture. Avoid microwaving if you want to preserve that silky broth and tender chicken.
FAQs
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Can I use fresh mushrooms instead of dried shiitake in this recipe?
Absolutely! Fresh shiitake mushrooms can be used, but the flavor is usually milder compared to dried ones. If you use fresh, consider using a bit more and add them earlier in cooking to develop their flavor fully.
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How spicy is this Hot and Sour Soup with Chicken and Mushrooms Recipe?
The spice level is moderate but entirely adjustable. Start with less chili flakes if you prefer mild, and feel free to add more later for bolder heat. The vinegar and pepper also add a warming quality without too much burn.
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Can I make this soup vegetarian or vegan?
Yes! Swap chicken for extra tofu or mushrooms, and use vegetable broth instead of chicken stock. Just skip egg or replace it with a vegan egg substitute if desired, and you’ve got a delicious vegan version.
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How do I get those beautiful egg ribbons in the soup?
Whisk your eggs well and pour them slowly into the simmering soup in a thin stream while stirring gently. This creates delicate strands or ribbons of cooked egg throughout the broth.
Final Thoughts
I’ve made this Hot and Sour Soup with Chicken and Mushrooms Recipe dozens of times, and it never fails to impress me—or my family. It’s a fantastic blend of bold flavors and comforting warmth that’s perfect for chilly evenings or any time you want a bowl of pure goodness. Whether you’re new to cooking Asian soups or a seasoned home cook, I know you’ll enjoy the process and the payoff. Give it a go—you won’t regret it!
Print
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: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
This classic Hot and Sour Soup recipe combines tender chicken, shiitake and wood ear mushrooms, tofu, and bamboo shoots in a flavorful broth seasoned with soy sauce, vinegar, chili, and aromatic spices. Easy to prepare and comforting, this soup features a balance of spicy, sour, and savory notes with silky egg ribbons that create a traditional Chinese restaurant experience at home.
Ingredients
Protein and Mushrooms
- 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
Broth and 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)
- 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)
Additional Soup Ingredients
- 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
- Soak 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.
- Prepare Broth: Place chicken broth, grated ginger, dark soy sauce, light soy sauce, dried chili, sugar, white pepper, and sesame oil in a large pot over medium-high heat.
- Cook Chicken: When the broth begins to simmer, add the chicken breast, cover the pot, and reduce the heat to maintain a gentle simmer.
- Shred Chicken: Cook the chicken for 10 minutes until fully cooked. Remove from the broth and shred into bite-sized pieces.
- Add Soup Ingredients: Add the vinegar, sliced shiitake mushrooms, chopped wood ear mushrooms, bamboo shoots, firm tofu cubes, and shredded chicken into the simmering soup broth.
- Simmer Soup: Stir the soup gently and let it simmer for 10 minutes to blend the flavors.
- Thicken 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.
- Create Egg Ribbons: 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.
- Adjust Seasoning: Taste the soup and add salt if needed, or more chili for extra heat according to your preference.
- Finish and Serve: Garnish with finely sliced shallots or scallions and serve hot for a comforting meal.
Notes
- Mushrooms: For authentic flavor, use dried shiitake mushrooms as they provide a more intense taste and better texture than fresh. If still firm after soaking, finish rehydrating them in the broth. Substitute with brown cremini mushrooms if shiitake are unavailable. Wood ear mushrooms contribute traditional texture and flavor; if unavailable, increase shiitake quantity.
- Chili: Authentic versions use finely chopped dried Asian chilies. You can deseed to reduce heat. Red pepper flakes are an acceptable substitute with minimal flavor difference.
- Soy Sauce: Use a combination of dark and light soy sauce for depth of flavor. Using only dark soy sauce will overpower the broth.
- Tofu: Use firm tofu to prevent it from breaking apart in the soup. If only soft tofu is available, add it gently at the end of cooking.
- Bamboo Shoots: Typically sold sliced in cans; use about 1/3 of a 230 g / 7 oz can. Leftovers are great for stir-fries.
- Storage & Reheating: Soup stores well in the refrigerator for up to 5 days. Reheat on the stove. Freezing is not recommended as the cornstarch thickener can lose effectiveness; to fix after thawing, reheat and add more cornstarch slurry to desired thickness.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
