Hot Sour Chicken Soup
Warm up your taste buds with a bowl of Hot Sour Chicken Soup, a tantalizing fusion of bold, tangy, and spicy flavors. This classic dish combines tender slices of chicken breast, earthy shiitake mushrooms, tofu, and crisp julienned carrots, infused in a savory chicken stock base. A zesty blend of rice vinegar, soy sauce, and a touch of chili paste brings the perfect balance of heat and tang, while delicate egg ribbons add a silky texture. Thickened to perfection with a cornstarch slurry and finished with a drizzle of aromatic sesame oil, this soup is both comforting and satisfying. Topped with fresh green onions and optional cilantro, it's a must-try for lovers of vibrant, Asian-inspired soups. Perfect as an appetizer or a main course, this quick and easy recipe is ready in just 35 minutes and serves up to four!
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Recipe Information
Ingredients
- 300 grams Chicken breast, thinly sliced
- 4 cups Chicken stock
- 100 grams Shiitake mushrooms, sliced
- 1 medium Carrot, julienned
- 200 grams Firm tofu, cubed
- 3 tablespoons Rice vinegar
- 3 tablespoons Soy sauce
- 1.5 tablespoons Chili paste or Sriracha
- 0.5 teaspoons White pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 1 Egg, beaten
- 2 stalks Green onions, chopped
- 2 tablespoons Cilantro, chopped (optional)
Instructions
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Add the sliced chicken breast and cook for 5-7 minutes, or until the chicken is fully cooked.
Stir in the shiitake mushrooms, julienned carrot, and cubed tofu. Let simmer for 3-4 minutes.
In a small bowl, combine the rice vinegar, soy sauce, chili paste (or Sriracha), and white pepper. Add this mixture to the soup and stir well.
In another small bowl, whisk the cornstarch with water to make a slurry. Slowly add the slurry to the soup, stirring constantly, until the soup thickens slightly.
Reduce the heat to low and drizzle the beaten egg into the soup in a slow, steady stream while gently stirring. This will create delicate egg ribbons.
Remove the pot from the heat and stir in the sesame oil for added depth of flavor.
Ladle the hot and sour soup into bowls and garnish with chopped green onions and cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 473 mg | 10% | |
*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.
