Hot and Sour Chicken Soup is a delicious 30 minute meal. It has the perfect balance of hot and sour that will make this a family favorite.
Hot and Sour Chicken Soup is a fall favorite. The chicken makes it a little more hearty so it can be made into a meal instead of just a side. The fam loves Hot and Sour Soup and just about all Asian food for that matter!
This soup isn't overly sour but rather a nice blend of flavors and makes a perfect quick weeknight meal in under 30 minutes.
If your really looking to please a crowd of hungrykidlets or hungry men folk I like to throw in someFresh Shrimp Spring Rolls.
Hot and Sour Soup also works well with leftover turkey instead of chicken just add after the mushrooms are softened.
Here's how to make Hot and Sour Chicken Soup:
Remove stem and slice 1/2 pounds Shiitake Mushrooms.
In a large stock pot add:
- 1 tablespoon Cooking Oil
- 2 whole Large Chicken Breast, Diced
- 1/2 pound Shiitake Mushrooms, Sliced
- 1 tablespoon Fresh Ginger, Grated
- 3 cloves Garlic, Minced
- 1 teaspoon to 1 tablespoon Chili Garlic Sauce depending on how hot you like your soup (omitfor non spicy)
Sauté until mushrooms start to soften.
Combine 1/4 cup Cornstarch and slowly whisk in 8 cups Chicken Stock.
Whisk into pan scraping any brown bits off the bottom.
Add 3 tablespoons Soy Sauce or to taste.
Bring soup to a simmer and cook about 15 minutes or until chicken is cooked through.
Rinse 5 ounces Sliced Bamboo Shoots in water and drain well.
Add to Hot and Sour Soup.
Turn heat off and add 1 tablespoon plus 1 teaspoon Honey.
Add 1/4 cup Rice Vinegar.
Taste soup and adjust soy sauce, honey, and rice vinegar to taste.
Combine 3 whole Eggswith 1 tablespoonwater.
Whisk untilthoroughlycombined.
Add 3 teaspoons Toasted Sesame Seed Oil to to taste to soup.
While stirring soup in a circle in one direction (i.e. like a whirlpool) slowly pour in eggs.
Add:
- 10 ounces Firm Tofu, Drained and Cubed
- 8 ounces Fresh Mung Bean Sprouts
Top with 3 whole Sliced Scallions and serveimmediately.
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Chinese
Hot and Sour Chicken Soup
Easy Hot and Sour Chicken Soup is absolute delicious and a meal in it's own. Faster than takeout from Serena Bakes Simply From Scratch!
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 2 whole Boneless Skinless Chicken Breast, Diced
- 1 tablespoon Cooking Oil ( Olive Oil or Avocado Oil )
- 1/2 poundShiitake Mushrooms, Stems Removed And Sliced
- 1 tablespoon GratedFresh Ginger
- 3 clovesGarlic, Minced
- 1 teaspoon-1 tablespoonChili Garlic Paste, Dependent On How Spicy
- 1/4 cupCornstarch
- 8 cupsChicken Stock
- 3 tablespoonsSoy Sauce Or To Taste
- 5 ouncesBamboo Shoot Strips, Rinsed And Drained
- 1/4 cupRice Vinegar, Or To Taste
- 1 tablespoon + 1 teaspoonHoney
- 3 teaspoonsToasted Sesame Seed Oil Or To Taste
- 3 wholeEggs
- 1 tablespoonWater
- 10 ouncesFirm Tofu, Drained And Cubed
- 8 ounces Fresh Mung Bean Sprouts
- 3 whole SlicedScallions
Instructions
- In a large soup pot add oil, chicken, mushrooms, chili garlic paste, ginger, and garlic. Sauté until mushrooms soften.
- Slowly combine cornstarch with chicken stock. Pour chicken stock slurry into the pot with mushrooms and chicken, scraping any brown bits off the bottom of the pan.
- Add soy sauce and bring mixture to a simmer and cook for about 15 minutes or until chicken is cooked through.
- Add bamboo shoots.
- Remove soup from heat and add honey, rice vinegar and sesame seed oil.
- At this point taste soup and adjust soy, honey, rice vinegar and sesame seed oil to taste.
- Combine eggs with 1 tablespoon of water and whisk until thoroughly combined.
- Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into soup. (Soup should still be hot enough eggs cook upon entering the broth.)
- Add tofu and bean sprouts.
- Garnish bowls with scallions and serve immediately.
Calories
447.81
Fat (grams)
19.72
Sat. Fat (grams)
3.84
Carbs (grams)
30.14
Fiber (grams)
3.15
Net carbs
26.99
Sugar (grams)
10.98
Protein (grams)
38.06
Sodium (milligrams)
1215.31
Cholesterol (grams)
164.55
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
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