Description
This Hot and Sour Soup is a classic Chinese dish that’s easy to prepare in just 25 minutes. Featuring tender chicken, shiitake mushrooms, tofu, and bamboo shoots simmered in a flavorful broth enlivened with black vinegar, soy sauce, and a hint of heat, this soup balances tangy, savory, and spicy notes perfectly. It’s a hearty, warming recipe ideal for a quick lunch or dinner, garnished with fresh green onions, cilantro, and optional chili oil for extra spice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 ounces boneless skinless chicken thighs (⅛-inch thick slices)
- 4 cups unsalted chicken stock
- 2 ounces shiitake mushrooms (⅛-inch thick slices)
- ¼ cup bamboo shoots (finely chopped)
- 8 ounces firm tofu (cut into ¼-inch cubes)
Seasonings and Sauces
- 2 tablespoons Chinese black vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Thickening and Garnish
- 2 tablespoons cornstarch
- ¼ cup water
- 1 large egg (lightly whisked)
- 2 tablespoons green onions (thinly sliced)
- 2 tablespoons cilantro
- Hot chili oil (optional)
Instructions
- Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté gently for about 30 seconds until fragrant but not browned.
- Saute the Chicken: Add the thinly sliced chicken thighs to the pot and sauté, stirring frequently, until the chicken is cooked through, approximately 2 minutes.
- Simmer the Soup: Pour in the unsalted chicken stock and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Add the shiitake mushrooms, chopped bamboo shoots, Chinese black vinegar, soy sauce, sesame oil, honey, and kosher salt. Stir to combine and let the soup simmer for 5 minutes. Then add the cubed tofu and cook for an additional 1 minute to heat through.
- Thicken the Consistency: In a small bowl, whisk together cornstarch and water until smooth. Gradually pour this mixture into the simmering soup while stirring continuously to avoid lumps. Continue to stir for 1 to 2 minutes until the soup slightly thickens.
- Add the Egg: Remove the pot from heat. Slowly drizzle the lightly whisked egg into the soup while stirring gently with a spoon in a figure-eight motion to create delicate egg strands.
- Add White Pepper: Stir in the ground white pepper. Taste the soup and adjust seasoning with additional salt, pepper, or vinegar as desired for perfect balance.
- To Serve: Ladle the hot and sour soup into bowls. Garnish generously with thinly sliced green onions, fresh cilantro, and a drizzle of hot chili oil if you prefer extra heat.
Notes
- This recipe is quick and straightforward, ready to enjoy in just 25-30 minutes.
- The vinegar provides the signature tangy flavor, so adjust it to your taste.
- For a vegetarian version, replace chicken stock and chicken with vegetable stock and omit chicken.
- Be careful when adding egg to create fine strands without scrambling it.
- Chili oil is optional but adds a lovely kick of heat to complement the sourness.
- Use fresh shiitake mushrooms for the best texture and flavor, but other mushrooms can be substituted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 205 kcal
- Sugar: 1 g
- Sodium: 787 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 79 mg
