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Hot and Sour Chicken Soup Recipes

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

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.