Recipe Information
| Details | Information |
|---|---|
| Cuisine | Chinese / Indo-Chinese |
| Course | Soup / Starter |
| Preparation Time | 15 Minutes |
| Cooking Time | 25 Minutes |
| Total Time | 40 Minutes |
| Difficulty | Easy |
| Servings | 4 |
| Calories | Approximately 210 kcal per serving |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken Breast | 200 g |
| Chicken Stock | 5 Cups |
| Mushrooms, Thinly Sliced | 1 Cup |
| Carrot, Julienned | ½ Cup |
| Bamboo Shoots, Thinly Sliced | ½ Cup |
| Firm Tofu, Cubed | ½ Cup |
| Spring Onions | ½ Cup |
| Garlic, Minced | 1 tbsp |
| Fresh Ginger, Minced | 1 tsp |
| Soy Sauce | 2 tbsp |
| Rice Vinegar | 2–3 tbsp |
| Chili Garlic Sauce | 1 tbsp |
| White Pepper | ½ tsp |
| Sesame Oil | 1 tsp |
| Salt | To Taste |
For Thickening
| Ingredient | Quantity |
|---|---|
| Cornstarch | 2 tbsp |
| Cold Water | 4 tbsp |
Optional
| Ingredient | Quantity |
|---|---|
| Egg | 1 |
| Cilantro | For Garnish |
| Extra Chili Oil | As Needed |
Equipment Needed
- Large soup pot
- Small saucepan
- Mixing bowls
- Knife
- Chopping board
- Wooden spoon
- Whisk or fork
- Measuring cups and spoons
Step 1 – Prepare the Chicken and Vegetables
Start by preparing all the ingredients before turning on the stove.
- Slice the chicken breast into thin strips or small pieces. Thin pieces cook quickly and are easy to eat with a spoon.
- Thinly slice the mushrooms and bamboo shoots. Cut the carrot into fine julienne strips and cut the tofu into small cubes.
- Mince the garlic and ginger, and chop the spring onions. Keep the green parts of the spring onions separate because they will be used mainly for garnishing at the end.
- Having everything prepared beforehand makes the cooking process much easier.
Step 2 – Cook the Chicken in the Broth
Pour the chicken stock into a large pot and bring it to a gentle simmer over medium heat.
- Add the sliced chicken and cook for approximately 6–8 minutes, or until the chicken is fully cooked.
- Use a spoon to remove any foam that rises to the surface. Once the chicken is cooked, carefully remove it from the broth and allow it to cool slightly.
- Shred the chicken into thin pieces using two forks, then set it aside.
- Keep the chicken broth in the pot because it forms the flavorful base of the soup.
Step 3 – Sauté the Aromatics
In the same pot, add a small amount of cooking oil if needed.
- Add the minced garlic and ginger and cook for approximately 30–45 seconds until fragrant.
- Be careful not to brown or burn the garlic. The goal is simply to release its aroma into the broth.
- Add the sliced mushrooms and stir them for another minute. Cooking the mushrooms briefly before adding the remaining ingredients gives them a deeper flavor.
Step 4 – Add Vegetables and Seasonings
Pour the chicken broth back into the pot if you removed it during preparation.
- Add the mushrooms, julienned carrots, bamboo shoots, and tofu.
- Stir in the soy sauce, chili garlic sauce, white pepper, and salt. Bring the soup to a gentle simmer.
- Cook for approximately 5–7 minutes, allowing the vegetables to become tender while still retaining some texture.
- At this point, the soup should already smell savory and aromatic.
Step 5 – Add the Shredded Chicken
Return the shredded chicken to the pot and stir gently.
- Allow the soup to simmer for another 2–3 minutes so the chicken absorbs some of the savory broth.
- Avoid boiling the soup aggressively because the tofu can break apart and the chicken can become dry.
- Taste the broth before adding vinegar. This gives you an idea of how much sourness is needed to achieve the flavor you prefer.
Step 6 – Add Vinegar and Create the Hot & Sour Flavor
- Add the rice vinegar gradually, starting with two tablespoons. Stir well and taste.
- If you want a stronger tangy flavor, add another tablespoon of vinegar.
- Adjust the heat with additional chili garlic sauce or chili oil if desired. The soup should have a noticeable spicy kick balanced by the sharpness of the vinegar.
- For the most flavorful result, make adjustments gradually instead of adding a large amount of vinegar or chili sauce at once.
Step 7 – Thicken the Soup
- In a small bowl, mix the cornstarch with cold water until completely smooth.
- Slowly pour the slurry into the simmering soup while continuously stirring.
- Within approximately 1–2 minutes, the broth will begin to thicken slightly. Continue adding only as much slurry as needed.
- The soup should have a silky consistency rather than becoming extremely thick. If it becomes too thick, add a little extra chicken stock or water.
Optional Egg Ribbons
- If you want egg ribbons, lightly beat one egg in a bowl. Slowly drizzle it into the gently simmering soup while stirring in one direction with a chopstick or fork.
- The egg will form thin, delicate ribbons throughout the soup.
📸 Step 8 – Finish, Garnish and Serve
- Turn off the heat and stir in the sesame oil.
- Taste the soup one final time and adjust the salt, vinegar, white pepper, or chili sauce according to your preference.
- Ladle the hot soup into serving bowls and garnish generously with chopped spring onions. You can also add fresh cilantro and a few drops of chili oil.
- Serve immediately while the soup is steaming hot.
👨🍳 Chef Tips
| Tip | Benefit |
|---|---|
| Use good-quality chicken stock | Creates a richer base |
| Slice ingredients thinly | Makes soup easier to eat |
| Add vinegar gradually | Helps balance sourness |
| Use white pepper | Gives traditional warmth |
| Add cornstarch slowly | Prevents over-thickening |
| Don’t boil aggressively | Protects tofu and chicken |
| Add sesame oil at the end | Preserves its aroma |
| Garnish just before serving | Keeps flavors fresh |
⚠️ Common Mistakes
| Mistake | Solution |
|---|---|
| Adding too much vinegar | Add gradually |
| Making soup too thick | Use less cornstarch |
| Using hot water for slurry | Always use cold water |
| Overcooking vegetables | Keep them slightly crisp |
| Boiling tofu aggressively | Use a gentle simmer |
| Adding too much chili sauce | Adjust in small amounts |
| Burning garlic | Cook only until fragrant |
| Overcooking chicken | Remove it once fully cooked |
🌶️ Delicious Variations
- Chicken Hot and Sour Soup – Follow the recipe exactly for the classic chicken version.
- Vegetable Hot and Sour Soup – Omit the chicken and add extra mushrooms, cabbage, carrots, and tofu.
- Spicy Hot and Sour Soup – Increase chili garlic sauce and white pepper.
- Shrimp Hot and Sour Soup – Add cleaned shrimp during the final few minutes of cooking.
- Mushroom Hot and Sour Soup – Use a mixture of shiitake, button, and oyster mushrooms.
- Egg Hot and Sour Soup – Add extra egg ribbons for a richer texture.
🍽️ Serving Suggestions
Hot and Sour Soup is excellent as a starter alongside:
- Chicken Chow Mein
- Chicken Fried Rice
- Chinese Beef Chilli
- Sweet and Sour Chicken
- Chicken Manchurian
- Vegetable Spring Rolls
- Garlic Noodles
- Steamed Rice
❄️ Storage & Reheating
| Storage Method | Recommended Time |
|---|---|
| Refrigerator | Up to 3 Days |
| Freezer | Up to 1 Month |
Allow leftover soup to cool appropriately and store it in an airtight container in the refrigerator.
When reheating, warm the soup gently over medium heat. Stir occasionally and avoid boiling aggressively.
The soup may become slightly thicker after refrigeration. Add a little chicken stock or water while reheating if necessary.
🥗 Nutrition Facts
Approximate values per serving:
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 20 g |
| Carbohydrates | 17 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 920 mg |
Nutrition values are approximate and depend on the stock, sauces, tofu, and portion sizes used.
❓ Frequently Asked Questions
1. What makes Hot and Sour Soup hot and sour?
The heat generally comes from chili sauce or white pepper, while rice vinegar provides the signature sour flavor.
2. Can I make this soup without chicken?
Yes. Simply omit the chicken and add extra mushrooms, tofu, vegetables, or other preferred ingredients.
3. How do I make the soup thicker?
Add a little more cornstarch slurry while the soup is simmering. Add it gradually because the soup thickens quickly.
4. How do I make it less spicy?
Reduce the chili garlic sauce and white pepper. You can always add more later after tasting.
5. Can I use regular vinegar instead of rice vinegar?
Yes, but rice vinegar has a milder flavor. If using stronger vinegar, add a smaller amount and adjust gradually.
6. Why did my soup become too thick?
Too much cornstarch was probably added. Thin it with a little chicken stock or water and stir well.
7. Can I add an egg?
Yes. Slowly pour a beaten egg into the hot soup while stirring gently to create delicate egg ribbons.
8. Can I prepare Hot and Sour Soup ahead of time?
Yes. Prepare the soup ahead and refrigerate it properly. Reheat gently and adjust the consistency and seasoning before serving.
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