On a rainy Saturday afternoon, I found myself rummaging through my pantry, craving something warm, tangy and comforting. I remembered the bowl of Chicken Hot and Sour Soup that my grandmother used to make combining heat, a sharp sour kick, tender chicken, mushrooms and bamboo shoots. That memory ignited my inspiration to create my own version of the classic Chinese Hot And Sour Soup, but tailored for home cooking. So here I was, stirring the pot, smelling that familiar aroma, ready to share how to make this beloved dish in the easiest way possible. In this article I’ll show you how to make Hot & Sour Soup, share my best Hot And Sour Soup Recipe, and give you the full Hot And Sour Soup Recipe Easy version so you can whip it up in no time.
Table of Contents
What Makes This Hot And Sour Soup So Special
When you think of a Hot And Sour Soup Recipe, you probably envision a steaming bowl filled with tender chicken, wood-ear mushrooms, bamboo shoots, tofu ribbons, and that glossy thickened broth delivering heat and tang. The traditional Chinese Hot And Sour Soup is known for its silky texture and bold flavour: spice from white pepper or chilli, sour from vinegar, richness from broth and umami ingredients.
In my version of Chicken Hot and Sour Soup, I focus on making it accessible for home cooks so you don’t need obscure ingredients, and we keep things simplified while retaining the authentic flavour. Whether you’re looking for a one-pot dinner or a soul-soothing soup for a cosy night in, this Hot And Sour Asian Soup ticks all the boxes.
Chicken Hot and Sour Soup
Ingredients
Equipment
Method
- Prepare the ingredients: slice chicken, mushrooms, bamboo shoots, beat the egg, and ready the sauces and seasonings.
- Heat chicken broth in a pot. Add soy sauce and sesame oil, bring to a simmer.
- Add chicken, mushrooms, and bamboo shoots. Simmer until chicken is cooked through.
- Stir in vinegar and white pepper or chili flakes for heat and sourness. Taste and adjust if needed.
- Add the cornstarch slurry while stirring to thicken the soup slightly.
- Slowly pour in the beaten egg while stirring to create silky ribbons.
- Garnish with chopped green onions and serve hot.
Notes
Ingredients You’ll Need
Here’s everything you’ll want to have on hand for your Hot And Sour Soup Recipe Easy version of Chicken Hot and Sour Soup:
- Chicken breast or thighs, thinly sliced (to make it truly a chicken hot and sour soup)
- Chicken broth (or stock)
- Soy sauce, sesame oil
- Vinegar (rice or plain white) for that sour punch
- White pepper (or chilli flakes) for the heat in your hot and sour soup
- Mushrooms (shiitake or wood-ear)
- Bamboo shoots or similar crunchy vegetable
- Tofu (optional but nice)
- Egg (to create those classic silky ribbons)
- Cornstarch or arrowroot to thicken the broth
- Green onions / scallions for garnish
These ingredients reflect the core of what makes a great bowl of Hot Sour Soup balance of textures, flavours and simplicity.
How To Make Hot And Sour Soup (Step-by-Step)
Here’s the step-by-step for you to make this Chicken Hot and Sour Soup at home:
- Prepare the chicken and ingredients: Thinly slice the chicken, soak and slice mushrooms if using dried, drain bamboo shoots, beat the egg, and have your vinegar, soy sauce and pepper ready.
- Cook the broth: In a pot heat the chicken broth, add soy sauce and sesame oil, bring to a simmer.
- Add the chicken, mushrooms and bamboo: Add the sliced chicken and vegetables into the broth and simmer until chicken is just cooked through.
- Add sour and heat elements: Stir in the vinegar and white pepper (or chilli) to infuse that signature sour-hot flavour of the Hot & Sour Soup. Authentic versions say to add the vinegar/pepper near the end for freshness.
- Thicken the soup: Mix cornstarch with water to make a slurry, slowly stir into the soup while it’s simmering until it reaches a glossy, slightly thickened consistency.
- Add the egg ribbons: Pour the beaten egg into the pot in a thin stream while stirring, so you get those pretty egg ribbons.
- Finish and garnish: Taste and adjust sour/spice to your liking, then garnish with green onions. Serve hot.
That’s it your straightforward Hot And Sour Soup Recipe!
Why This Recipe Works
Using tender chicken makes it a true Chicken Hot and Sour Soup, adding protein and heartiness. The technique of adding vinegar and pepper near the end ensures bright, fresh flavour, rather than dull. The cornstarch thickening gives the soup body without making it gloopy. And: the mix of textures crisp bamboo shoots, soft chicken, tender mushrooms makes the bowl satisfying.
Whether you’re doing the full-blown version or the streamlined Hot And Sour Soup Recipe Easy, this dish brings comfort, a little kick, and tang that cuts through richness. My rainy-Saturday experiment turned into a go-to whenever I want something warming and flavourful.
Tips & Variations for Your Hot And Sour Soup
- Want even quicker? Use leftover cooked chicken (shredded) to speed things up and still have your Chicken Hot and Sour Soup ready in less time.
- For a vegetarian version, skip the chicken and use vegetable stock still tasty and keeps the essence of this Hot And Sour Asian Soup.
- Adjust the sourness by changing the vinegar amount, and adjust the heat by using more white pepper or chilli flakes makes your bowl your way.
- To make it more of a main dish, add noodles or rice in the bowl.
- Garnish ideas: fresh cilantro, a drizzle of sesame oil, or extra bamboo shoots for crunch.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead and reheat?
A: Yes though the texture of the thickened broth may change slightly, and the heat/sour flavours may mellow. I recommend reheating gently and adding a fresh splash of vinegar right before serving to revive the tang in your Hot And Sour Soup.
Q: What if I don’t have wood-ear mushrooms?
A: No problem. Use any mushrooms you have shiitake, button, oyster and you’ll still achieve a delicious Hot And Sour Soup Recipe. The key is the flavour and balance, not necessarily every classic ingredient.
Q: How spicy is this soup?
A: The heat level is flexible. Traditional versions rely on white pepper (and chilli in American-Chinese versions) for the “hot” in Hot And Sour Soup. RecipeTin Eats You can dial up or down as you prefer.
Q: What vinegar should I use for the sour part?
A: Many home cooks use plain white vinegar for a clean sour flavour; some Chinese versions use black vinegar or rice vinegar. Choose what you have or what you like.
Serving Suggestions & Why It’s The Perfect Comfort Bowl
A steaming bowl of this Chicken Hot and Sour Soup works beautifully as an appetizer before a full meal, or even as a light main when you add some noodles or rice. Because it balances heat and sourness, it stimulates appetite and warms you up perfect for cooler evenings or when you’re craving something cozy yet flavour-packed.
Also, given the relatively simple prep in the “easy” version, this becomes a versatile dinner option when you’re short on time but still want something special.
Final Thoughts
I started this recipe because of a nostalgic craving for that memorable bowl of soup from my grandmother’s kitchen turning it into a home-friendly version of Chicken Hot and Sour Soup felt like sharing a little piece of comfort and flavour. Whether you call it Hot & Sour Soup, Hot And Sour Asian Soup, or simply a delicious soup that hits heat and tang just right, this recipe has you covered.