Hot and Sour Chicken Soup Recipes

I make this hot-and-sour chicken soup like I make most comforting things: messy, loud, and with a little too much vinegar half the time. It’s tangy, a little spicy, silky from the cornstarch, with tender shredded chicken and slippery mushrooms — soup that hits your nose before your spoon reaches your mouth. If you like bold flavors that warm the chest and clear the sinuses, this is the one to make on a blustery night.

My family eats this one like it’s a party trick. My husband, who normally refuses soups that aren’t playing it boring, lifts a bowl, takes a dramatic slurp, and announces, “Okay, this is brilliant.” The kid calls it “fire soup” and insists on adding extra white pepper until I make a face. It became our low-effort holiday-weekend staple after I accidentally used twice the vinegar one time and we all decided we loved it anyway. Now it’s in rotation any time someone needs a quick pick-me-up or we have a runny-nose day.

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I always forget the white pepper until the end and then it suddenly becomes the hero — that peppery kick is essential here. Once I tried using balsamic because I was out of rice vinegar; do not do that unless you want a weirdly sweet, confused soup. Another time I threw in frozen edamame because I needed color, and it oddly worked — texture party. Oh, and don’t underestimate taking five minutes to bloom your chili paste in sesame oil; it makes the aroma insane.

Shopping Tips

– Protein: Rotisserie chicken works beautifully for speed; otherwise boneless skinless chicken thighs are forgiving and juicy when shredded.
– Vegetables: Fresh shiitake or cremini mushrooms add the best texture — avoid canned if you want a meaty bite.
– Canned Goods: Low-sodium chicken broth keeps the soup from overpowering; you can always salt at the end.
– Spices: Keep white pepper (or a mix with black) and a jar of chili paste on hand — they’re small purchases that change everything.
– Fresh Herbs: A bunch of scallions is all you need for finishing; they brighten the whole bowl.

Prep Ahead Ideas

– Shred the chicken and store it in an airtight container in the fridge the day before so dinner is basically assembly.
– Pre-slice mushrooms and scallions and keep them in zip-top bags; they’ll hold for a couple of days.
– Mix the cornstarch slurry (cornstarch + cold water) and keep it in a jar in the fridge — stir before using.
– Store chicken broth in a sealed container; homemade or store-bought, pre-measured for easier weeknight pouring.
– Label containers with what they’re for (soup, not casserole) so you don’t accidentally toss the good stuff.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roasted chicken to cut cooking time dramatically.
– Frozen pre-sliced mushrooms and pre-chopped scallions are legit time savers without sacrificing flavor.
– Replace a homemade stock with boxed low-sodium broth in a pinch; the soup’s bold flavors will compensate.
– Whisk the cornstarch slurry in a jar and shake vigorously instead of starting a bowl and whisk every time.
– When short on time, let the soup simmer just until mushrooms are tender — they cook fast.

✔Common Mistakes

– Too much vinegar at once — acid overwhelms; add half, taste, then adjust. I learned this after nearly making the whole pot un-eatable.
– Sloppy slurry — adding cornstarch directly to a hot pan clumps; always dissolve in cold water first.
– Overcooked chicken — toss it in at the very end if it’s already cooked, or simmer just until done if using raw.
– Curled-up egg strings — if you add eggs too fast or the soup is boiling, they scramble into confetti; slow drizzle into a gentle simmer.

What to Serve It With

– Steamed jasmine or brown rice for a filling, cozy pairing.
– Quick cucumber salad with rice vinegar and sesame — cool and crunchy against the hot soup.
– Scallion pancakes or toast points for dunking and crunch.
– A simple sautéed bok choy or spinach tossed with garlic.

✔Tips & Mistakes

– Add vinegar gradually and taste; you can always add more but not take it away.
– If the soup gets too thick after sitting, thin with a splash of stock or hot water and reheat gently.
– Use white pepper for authentic heat; black pepper changes the character.
– Always taste for salt at the end — soy sauce, broth, and vinegar all affect it.

✔Storage Tips

Keep leftovers in airtight containers in the fridge for 3–4 days. The texture of mushrooms and tofu (if used) softens a bit overnight — some people like it even more. Reheat gently on the stove; if the soup thickened too much in the fridge, whisk in a little hot water or stock while warming. Cold? It’ll still be fine for a midnight snack, but the flavors mellow — you might want to zap it and add a splash of vinegar before sipping. Freezing is possible but expect a textural shift in mushrooms and tofu.

✔Variations and Substitutions

– Tofu swap: firm or extra-firm tofu holds up well if you want a meatless version — pan-fry cubes first for extra chew.
– Soy vs Tamari: use tamari or coconut aminos for gluten-free; tamari is closer in flavor.
– Vinegar choices: traditional is rice vinegar (or black vinegar for depth), but white rice vinegar is a safe default.
– Thickener alternatives: arrowroot works in a 1:1 swap for cornstarch, but reduce heat earlier to avoid cloudiness.
– Heat options: chili paste, sriracha, or gochujang all work — adjust to taste.

Frequently Asked Questions

Hot and Sour Chicken Soup Recipes

Bright, peppery heat and tangy vinegar make this chicken-packed hot and sour soup deeply satisfying. It’s weeknight easy yet restaurant worthy.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz thinly sliced chicken breast
• ▢ 1 tbsp neutral cooking oil
• ▢ 1 tbsp minced garlic
• ▢ 2 tsp fresh ginger, finely minced
• ▢ 4 oz shiitake mushrooms, sliced stems removed
• ▢ 6 cup low-sodium chicken broth
• ▢ 1 cup bamboo shoots, matchstick cut drained
• ▢ 8 oz firm tofu, cut into thin strips drained and patted dry
• ▢ 3 tbsp soy sauce low-sodium preferred
• ▢ 0.33 cup rice vinegar
• ▢ 1.5 tbsp chili paste adjust to taste
• ▢ 0.5 tsp ground white pepper
• ▢ 1 tsp granulated sugar
• ▢ 1 tsp kosher salt to taste
• ▢ 3 tbsp cornstarch for slurry
• ▢ 3 tbsp cold water for slurry
• ▢ 3.5 fl oz eggs lightly beaten
• ▢ 1 tsp toasted sesame oil
• ▢ 0.5 cup sliced scallions plus more for serving

Instructions

Preparation Steps

• Whisk cornstarch with cold water to make a smooth slurry; set aside.
• Warm oil in a large pot over medium-high heat. Add chicken and sear until just opaque, 2–3 minutes. Transfer to a plate.
• Reduce heat to medium. Add garlic, ginger, and mushrooms. Cook, stirring, until fragrant and mushrooms soften, about 2 minutes.
• Pour in chicken broth. Stir in soy sauce, rice vinegar, chili paste, white pepper, sugar, and salt. Bring to a lively simmer.
• Add bamboo shoots and tofu. Return the chicken to the pot. Simmer gently until chicken is cooked through, 4–5 minutes.
• Stir the slurry, then drizzle it into the soup while stirring. Simmer until slightly thickened, 1–2 minutes.
• Create egg ribbons: swirl the soup and slowly stream in the beaten eggs, stirring gently to form wisps.
• Finish with sesame oil and scallions. Taste and adjust vinegar, heat, and salt as you like. Serve hot.

Notes

For extra tang, swap in 1–2 teaspoons of Chinese black vinegar for part of the rice vinegar. Like it spicier? Add more chili paste or a pinch of crushed red pepper. Leftovers keep 3 days in the fridge; reheat gently and add a splash of water if it thickens.

This recipe is an original creation inspired by classic Hot and Sour Chicken Soup Recipes flavors. All ingredient ratios and instructions are independently developed.