Hot and Sour Chicken Soup
Warm up your taste buds with this tantalizing Hot and Sour Chicken Soup, a perfect balance of zesty, spicy, and savory goodness. This classic Asian-inspired recipe combines tender chicken breast, silky ribbons of egg, earthy shiitake mushrooms, and soft tofu in a richly seasoned broth infused with soy sauce, rice vinegar, and chili paste. The addition of bamboo shoots and green onions brings vibrant texture and fresh flavors to each spoonful, while a touch of white pepper and sesame oil delivers an irresistible aromatic finish. Ready in just 35 minutes, this comforting soup is thickened to perfection with a simple cornstarch slurry, making it a quick and easy weeknight meal or a delightful appetizer for your next dinner gathering. Perfect for fans of bold flavors, this hot and sour chicken soup recipe is a must-try for anyone craving a restaurant-quality dish made right at home.
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Recipe Information
Ingredients
- 1 piece chicken breast (boneless, skinless)
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons chili paste
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 large egg
- 1 cup firm tofu (cubed)
- 1 cup shiitake mushrooms (sliced)
- 1 cup bamboo shoots (julienned)
- 2 pieces green onions (thinly sliced)
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
Dice the chicken breast into small, bite-sized pieces and set aside.
In a large pot, bring the chicken broth to a gentle boil over medium heat.
Add the soy sauce, rice vinegar, and chili paste to the pot, stirring well to combine.
Lower the heat to medium-low and add the diced chicken. Cook for 5-7 minutes or until the chicken is fully cooked.
Add the sliced shiitake mushrooms, bamboo shoots, and cubed tofu to the pot. Simmer for another 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir this mixture into the soup to thicken it slightly.
In another small bowl, beat the egg. Slowly drizzle the beaten egg into the soup while gently stirring in a circular motion to create egg ribbons.
Season the soup with white pepper and sesame oil, stirring to combine.
Taste and adjust the seasoning, adding more soy sauce, vinegar, or chili paste if desired.
Ladle the hot and sour soup into bowls and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 472 mg | 36% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
