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Hot and Sour Soup Recipe


  •  1 tablespoon vegetable oil
  •  1 tablespoon sesame oil
  •  8 ounces boneless chicken breasts or thighs,* diced
  •  8 ounces Baby Bella or other button mushrooms**, thinly-sliced and cut into bite-sized pieces
  •  3 cloves garlic, grated/minced
  •  1 teaspoon ground ginger
  •  1/4 cup rice vinegar (or white vinegar)
  •  8 cups chicken or vegetable stock
  •  2 tablespoons tamari or soy sauce
  •  1 tablespoon hot sauce
  •  1/2 teaspoon ground black pepper,***
  •  optional: 8 ounces soft or firm tofu, cut into 1/2-inch cubes
  •  salt to taste
  •  2 tablespoons cornstarch whisked with 4 tablespoons water
  •  2 large eggs, beaten


  1. Heat a large pot over medium-low heat. Add oil. When oil ripples, add chicken to pot in a single layer. Cook, stirring occasionally to lightly brown all sides, about 2 minutes.
  2. Add mushrooms, garlic and ginger. Cook, stirring occasionally, for 3 minutes.
  3. Stir in vinegar and scrape up any bits from bottom of pan. Add chicken stock, hot sauce, tamari (or soy) sauce, black pepper, and (optional) tofu. Bring to a low simmer; allow to simmer for at least 20 minutes. Taste; add more vinegar, soy, hot sauce, pepper or salt to taste. (If not in a hurry, allow to simmer for longer.)
  4. Stir in whisked cornstarch/water mixture until combined.
  5. Reduce heat to low; while stirring soup, gradually stream in beaten egg.
  6. Keep warm until ready to serve.
  7. Serve garnished with thinly sliced scallions/green onion and hot sauce to taste.

Source: She Wear Many Hats

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