Chicken Hot and Sour Soup Recipe

Chicken Hot and Sour Soup is a comforting classic packed with bold, tangy flavors and silky textures. With tender chicken, earthy mushrooms, and the perfect balance of vinegar and white pepper, this soup warms you from the inside out. It’s easier than you think to make authentic restaurant-quality Hot and Sour Soup at home — ready in just minutes once your ingredients are prepped!

Recipe

Serves: 6
Rest time: 2 hours
Prep time: 15 minutes
Cook time: 15 minutes

For the mushrooms:
6 dried shiitake mushrooms
1 tablespoon dried wood ear mushrooms
Water, for soaking

For the chicken:
3 ounces chicken breast, cut into thin strips
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch slurry (1 teaspoon cornstarch and 2 teaspoons water)

Sauce one:
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
Pinch of sugar

Sauce two:
5 tablespoons Chinkiang vinegar
2 teaspoons white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil

For the soup:
6 cups chicken stock
1/4 carrot, julienned
1/3 cup brined bamboo shoots (sold in any Chinese supermarket)
3 thin slices ginger, julienned (about 1/2 teaspoon)
1/3 block soft tofu, cut into 1/4-inch strips
3 tablespoons cornstarch slurry (3 tablespoons cornstarch and 6 tablespoons water)
3 eggs, beaten
1/2 teaspoon rice vinegar
3 scallions, finely chopped, for garnish

Instructions

1. Rehydrate the mushrooms:

• In separate bowls, add the dried shiitake mushrooms with 1/2 cup of water and the wood ear mushrooms with enough water to cover. Soak the shiitakes for 2 hours and the wood ear mushrooms for 1 to 2 hours.
• Drain, reserving the shiitake soaking water for later use. Slice both types of mushrooms thinly.

2. Prepare the chicken:

• In a bowl, add salt, white pepper, soy sauce, cornstarch, and water. Mix well, then add the chicken strips and coat evenly. Marinate for 10 minutes.

3. Prepare other ingredients:

• Cut tofu into strips, finely chop scallions, and julienne the ginger and carrots.
• In a bowl, crack the eggs, add the rice vinegar, and whisk.
• In a small bowl, mix Sauce One: soy sauce, salt, and sugar.
• In another small bowl, mix Sauce Two: Chinkiang vinegar, white pepper, dark soy sauce, and sesame oil.

4. Make the soup:

• In a pot over high heat, add chicken stock, reserved mushroom soaking water, and Sauce One. Stir and bring to a boil.
• Add the chicken, breaking up the strips with chopsticks. Cook for about 2 minutes.
• Add the shiitake mushrooms, wood ear mushrooms, carrots, bamboo shoots, and ginger. Continue cooking over high heat for 3 minutes until softened.
• Add the tofu and stir gently. Cook for another 2 minutes.
• Pour in the cornstarch slurry, stirring quickly until the soup thickens to your desired consistency.
• Pour in Sauce Two: we add it last so the vinegar, white pepper, and sesame oil don’t evaporate, and to keep the soup’s color rich and vibrant. Bring to a boil.
• Slowly pour in the beaten eggs in a circular motion, stirring gently with chopsticks to create ribbons.

5. Serve:

• Ladle the soup into bowls, garnish with chopped scallions, and serve hot.

Tips & notes

• Soak mushrooms properly: Rehydrate shiitake and wood ear mushrooms separately and avoid over-soaking the wood ear to prevent spoilage.
• Marinate the chicken: The cornstarch slurry helps tenderize the chicken and gives it that smooth, silky texture found in restaurant soups.
• Add vinegar to eggs: A splash of rice vinegar in the beaten eggs keeps them soft and prevents clumping when added to hot soup.
• Reserve the mushroom water: It adds deep umami flavor—don’t skip it!
• Add Sauce Two last: Adding the vinegar, white pepper, and sesame oil at the end keeps their aroma intact and preserves the soup’s rich color.
• Adjust consistency: For a thicker soup, add a touch more cornstarch slurry; for a lighter version, reduce it slightly.
• Make it vegetarian: Replace chicken with tofu and use vegetable stock for a plant-based version.