Hot and Sour Chicken Soup (Easy Recipe)

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Hot and Sour Chicken Soup (Easy Recipe)

Craving something that balances warmth, tang, and just the right hit of spice? Hot and sour chicken soup delivers bold flavors and comfort in every spoonful. This version offers tender chicken, crisp vegetables, a richly seasoned broth, and distinctive egg ribbons—all ready with minimal fuss and maximum satisfaction.

What Makes Hot and Sour Chicken Soup Special

Hot and sour chicken soup draws from classic Chinese cooking, uniting clean heat and bright sourness. Unlike basic chicken soups, hot and sour soup layers aromatic ginger, garlic, and green onions with earthy mushrooms and bamboo shoots. White pepper and red pepper flakes bring the heat, while vinegar adds the signature zing.

While some versions are made with pork, tofu, or even seafood, this one keeps it light with chicken. The whole dish comes together quickly, using easy-to-find ingredients without skipping on depth.

Essential Ingredients

This soup rewards ingredient flexibility, but a few staples keep the flavor profile authentic and lively.

• Chicken Broth: Rich store-bought or homemade, it’s the foundation. Low-sodium versions work; just adjust seasoning.
• Chicken: Boneless, skinless chicken breast or thigh. Sliced thinly so it cooks fast and stays juicy. Leftover rotisserie chicken works well for shortcuts.
• Mushrooms: Shiitake, cremini, or white button give an earthy tone. Mix for complexity.
• Bamboo Shoots: For signature crunch and mild flavor. Buy pre-sliced canned for convenience.
• Aromatics: Fresh ginger, garlic, and green onions ensure every bite is vibrant.
• Soy Sauce: Adds salt and a touch of umami.
• Vinegar: Black rice vinegar or red wine vinegar supply the signature tartness.
• Sesame Oil: Adds nuttiness and fragrance.
• Spices: White pepper and red pepper flakes are essential for just-so heat.
• Cornstarch: Thickens the broth slightly, giving a velvety mouthfeel.
• Egg: Swirled in to form feathery ribbons—an iconic feature.

Optional Add-ins

• Sliced carrots, snow peas, or fresh spinach for more color and nutrition
• Fresh chili for added fire
• Tofu as a meatless alternative

Step-by-Step Guide: How to Make Hot and Sour Chicken Soup

This recipe is straightforward enough for a weeknight, yet lively enough to impress friends or family. The soup comes together in four main steps—each building extra layers of flavor and texture.

1. Start the Broth

Pour 6 cups of chicken broth into a heavy-bottomed pot. Add 1 cup water (if using store-bought broth, this balances salt). Bring to a gentle boil over medium-high heat.

Stir in:

• 2 cups sliced mushrooms
• 1 cup bamboo shoots
• 1 tablespoon finely grated ginger
• 3 garlic cloves, minced
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 teaspoon white pepper
• ½ teaspoon red pepper flakes (adjust to taste)

Simmer for 5 minutes, letting the flavors meld and the mushrooms soften.

2. Prepare Chicken and Slurry

Thinly slice 2 chicken breasts (about 1 pound). Toss with 1 teaspoon sesame oil and a pinch of salt in a bowl.

In a small dish, combine:

• 2 tablespoons cornstarch
• 3 tablespoons black rice or red wine vinegar

Stir until smooth. This slurry will gently thicken the broth and infuse more tang.

3. Add Chicken and Thicken

Raise the heat so the broth bubbles. Drop in the sliced chicken, stirring gently apart with chopsticks or a fork so pieces don’t clump.

Let the chicken poach for about 3 minutes—watch for opaque flesh. Pour in your cornstarch slurry in a slow stream, stirring constantly. Simmer 1–2 minutes until the broth thickens just a bit and the sheen turns glossy.

4. Create Egg Ribbons

Beat 1 large egg well in a small cup. Lower heat so the soup is just simmering, not boiling hard. Swirl the soup gently in one direction with a spoon. Slowly pour in the egg in a thin stream, moving in circles. You’ll see delicate egg threads form almost instantly.

Finish with a small handful of sliced green onion tops, a trickle of toasted sesame oil, and—if you like—an extra pinch of white pepper.

Full Ingredient List at a Glance

Tips for Success

• Slice the chicken thinly. Thicker pieces take longer to cook and won’t be as tender.
• Don’t dump the egg in quickly. Pour slowly and swirl—it ensures you get beautiful, delicate ribbons rather than clumps.
• Use cold ingredients for the slurry. Cornstarch blends smoothly with vinegar when cold, preventing lumps.
• Tweak flavors at the end. Taste before serving. Add more vinegar if you want it tangier, another splash of soy sauce for salt, or an extra hit of pepper if you like things bold.

Serving and Storage

Ladle the hot and sour chicken soup straight into bowls while it’s streaming hot. Sprinkle more chopped green onions or a drizzle of chili oil for an extra pop. Good sides include steamed rice, crispy wontons, or even a simple salad dressed with sesame.

If you’re making it ahead, cool the soup quickly and store in an airtight container. The flavors deepen overnight. It reheats well on the stove—just bring it to a gentle simmer, stir, and it’s ready. Add a splash of water or broth if it’s thickened too much.

Variations and Adaptive Twists

• Vegetarian version: Swap the chicken and broth for tofu and veggie broth. Go fully vegan by skipping the egg.
• Amp up the vegetables: Toss in whatever’s on hand—julienned carrots, sliced napa cabbage, or snow peas work beautifully.
• More umami: Add a handful of dried shiitake mushrooms (rehydrated and sliced) or a small dash of fish sauce.

Frequently Asked Questions

Can I freeze hot and sour soup?

Technically, yes, but eggs and cornstarch sometimes separate. For best texture, freeze the base without egg, then add egg when reheating.

Is it very spicy?

The heat level is easy to adjust. Start with less pepper, taste, and add more if needed. White pepper is key for that unique, sharp kick.

What’s the best vinegar to use?
Black rice vinegar has the right depth and acidity, but red wine vinegar works well. In a pinch, apple cider vinegar adds tang, though it changes the flavor slightly.

Quick Recipe Recap

• Simmer broth, mushrooms, bamboo, and aromatics.
• Toss chicken with sesame oil; stir up your cornstarch-vinegar slurry.
• Cook chicken in the broth, pour in slurry to thicken.
• Swirl in beaten egg gently; finish with green onions and sesame oil.
• Taste, adjust, and serve piping hot.

Why This Recipe Works

You get the best parts of Hot and Sour Soup without the complicated steps—bright broth, the comfort of savory chicken, balanced heat, and tang. The flexible ingredients let you adjust for taste, season, or refrigerator clean-out, yet the result always feels like restaurant-quality comfort food.

So, on days when you want to cook something lively and nourishing, give this Hot and Sour Chicken Soup a try. It’s fresh, customizable, and always hits the spot.

🖨️ Print

Hot and Sour Chicken Soup (Easy Recipe)

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Chicken / Cuisine:

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 4 servings

Calories 592 cal

Make this better-than-takeout hot and sour chicken soup the next time you’re craving comfort food. It’s quick and easy. This soup is perfect for chilly weeknights.

Ingredients

• 1/2 teaspoon white pepper
• 2 cups sliced fresh mushrooms
• 2 cloves garlic, crushed
• 1/2 cup water
• 3 slices fresh ginger root
• 3 cups chicken broth
• 1/4 cup chopped fresh cilantro (Optional)
• 1/2 cup sliced bamboo shoots, drained
• 2 green onions, chopped
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons red wine vinegar
• 1 pound boneless, skinless chicken breast halves - cut into thin strips
• 1 tablespoon sesame oil
• 1 egg, beaten
• 2 teaspoons soy sauce

Instructions

1. Pour the broth and water into a tall, heavy-bottom saucepan. Bring it to a boil over medium-high heat.
2. Add the mushrooms, bamboo shoots, ginger, garlic, hot pepper flakes, white pepper, and soy sauce. Stir well. Lower the heat to a simmer. Put on the lid.
3. Cut the chicken into thin strips. Toss the strips in the sesame oil. Set aside.
4. In a small bowl, mix the cornstarch and vinegar. Stir until smooth. Set aside.
5. Bring the broth back to a boil. Add the chicken. Mix to separate the pieces. Cook for 2-3 minutes.
6. Add the cornstarch slurry. Stir well. Cook for another 2 minutes.
7. In a small bowl, beat the egg. Stir the soup in large circular motions. Gently pour the egg into the hot liquid.
8. Keep stirring. This will create egg streaks in the broth.
9. Cook for another minute. Serve hot. Top with thinly sliced green onions. Add cilantro if using.