Search Site
Authentic Hot and Sour Soup with Chicken
This restaurant-style hot and sour soup is packed with bold flavors, featuring tender chicken, wood ear mushrooms, portobello mushrooms, carrots, and silky egg ribbons in a savory, tangy broth.
Chinese Hot and Sour Soup Recipe
Please Add items below to your Walmart Cart. As a creator I earn from Purchases.
□ 4 cups beef broth
□ 2 TBSP soy sauce, or to taste
□ 1 TBSP Shaoxing wine or dry sherry
□ 4 TBSP + 1½ tsp seasoned rice vinegar
□ ½ tsp white pepper
□ ½ tsp sugar
□ 1–2 carrots, cut into thin strips
□ ½ cup wood ear mushrooms
□ 1 (4 oz) can chunky portabella mushrooms, drained
□ 1–2 boneless, skinless chicken thighs, cut into thin strips
□ 8 oz firm tofu, cut into small cubes
□ 1 large egg, beaten
□ 3 green onions, sliced — divided
Optional
□ 1 TBSP cornstarch + 2 TBSP water, for a thicker soup
□ 1 tsp sesame oil, for finishing
Thank you
for supporting our site!
Chinese Recipes
How do you make
Authentic Hot and Sour Soup with Chicken
Prepare the Chicken and Vegetables
-
Cut the chicken thighs into thin strips.
-
Cut the tofu into small cubes and slice the carrots into thin strips.
-
Slice the green onions, keeping some aside for garnish.
-
Drain the portabella mushrooms and prepare the wood ear mushrooms according to package directions if needed.
Make the Broth
-
Add the beef broth, soy sauce, Shaoxing wine or dry sherry, seasoned rice vinegar, white pepper, and sugar to a large pot.
-
Stir to combine and bring to a gentle boil over medium-high heat.
Cook the Chicken and Vegetables
-
Add the chicken, carrots, wood ear mushrooms, and portabella mushrooms.
-
Reduce the heat to a steady simmer and cook until the chicken is completely cooked through and the carrots are tender.
Add the Tofu
-
Gently stir in the tofu and most of the sliced green onions.
-
Simmer for another 3–5 minutes to heat the tofu through without breaking it apart.
Thicken the Soup — Optional
-
For a thicker soup, whisk together 1 TBSP cornstarch and 2 TBSP water until smooth.
-
Slowly stir the slurry into the simmering soup and cook until slightly thickened.
Make the Egg Ribbons
-
Beat the egg in a small bowl.
-
While the soup is gently simmering, slowly drizzle the beaten egg into the broth in a thin stream.
-
Let it sit for several seconds, then gently stir to create soft egg ribbons.
Finish and Serve
-
Stir in the sesame oil, if using.
-
Taste and adjust the soy sauce, vinegar, or white pepper if needed.
-
Ladle into bowls and top with the reserved sliced green onions.
-
Serve hot.
Tips For success
Authentic Hot and Sour Soup with Chicken and Tofu
-
Increase or decrease rice vinegar based on your preferred tanginess.
-
Stir the cornstarch slurry well before adding to prevent lumps.
-
Letting the soup rest before adding the eggs ensures soft, silky ribbons.
Enjoy this bold and flavorful homemade hot and sour soup,
just like your favorite Chinese restaurant! 🍜🔥
How Do You Make The Perfect Egg Ribbons?
Prepare the Eggs: (2)
-
Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined.
Slow, Steady Stream:
-
When your hot and sour soup is near completion, set it to a low simmer. Ensure the soup is hot but not boiling vigorously.
Create a Whirlpool:
-
Using a spoon or ladle, start stirring the soup in a circular motion to create a gentle whirlpool in the center.
Pour Eggs Gradually:
-
While the soup is swirling, slowly and steadily pour the beaten eggs into the center of the whirlpool. Pouring the eggs in a thin stream ensures that they spread evenly and form delicate ribbons.
Stir Slowly:
-
Allow the eggs a moment to set slightly in the hot liquid. Then, using a chopstick or a fork, stir the eggs gently in the same circular motion. This will encourage the eggs to form ribbons as they cook.
Do Not Over-Stir:
-
Be cautious not to over-stir, as this can break the ribbons into smaller pieces. The goal is to maintain distinct, silky strands.
Timing is Key:
-
The egg ribbons cook quickly, usually within 30 seconds to 1 minute. Pay close attention and stop stirring as soon as the eggs set into ribbons.
Serve Immediately:
-
Once you achieve the desired egg ribbon consistency, remove the soup from heat immediately and serve. The residual heat will continue to cook the eggs slightly.