Hot and Sour Soup
This classic soup is great with chicken, but can easily be slightly changed to be perfect as a vegetarian, or vegan dish!
Hot and Sour Soup
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Course: Soup
Cuisine: Chinese
Keyword: Gluten-Free, Soup
Servings: 8
Calories: 244kcal
Author: Chef Bill Collins

Ingredients

  • 5 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon Shaoxing wine (a Chinese rice wine, or dry sherry)
  • ½ cup corn starch (plus 1 tablespoon)
  • 10 ounces boneless chicken breast (or chicken thigh, cut into ½ inch strips)
  • 8 cups chicken stock (divided)
  • 8 ounce shiitake mushrooms (or baby Bella mushrooms, stemmed and thinly sliced)
  • 1 pound tofu (extra firm, cut into ½-inch cubes)
  • 8 oz canned bamboo shoots (drained)
  • ¾ teaspoon five spice powder ( plus more to taste)
  • 2 scallions (trimmed and thinly sliced, whites and greens separated)
  • cup rice vinegar
  • 3 tablespoons agave (or honey)
  • ¾ teaspoon crushed red pepper (or Tabasco, or other hot sauce)
  • 1 egg (beaten)

Instructions

  • In a medium-sized bowl, whisk together, until smooth, 1 tablespoon of tamari, Shaoxing wine, and 1 teaspoon of cornstarch. Add in the chicken, and mix until well combined. Marinate for 5 minutes
  • In a stock pot, bring 7 cups of the broth to a boil over a high heat. Add the chicken and marinade, mushrooms, tofu, bamboo shoots, five spice powder, scallion whites, vinegar, remaining 4 tablespoons (1/4 cup) tamari, agave, and crushed red pepper. After it returns to a boil, reduce the heat to medium-low, and simmer until the chicken is cooked through, and the mushrooms have softened, approximately, 5-7 minutes
  • In a medium-sized bowl, whisk together the remaining ½ cup of cornstarch with the remaining 1 cup chicken broth, until no cornstarch lumps remain. Slowly stir this into the soup. Continue stirring until the soup has thickened, for 30-60 seconds. Taste the soup and add more agave, crushed red pepper or vinegar, if desired
  • Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute
  • Ladle the soup into bowls, and top with scallion greens. Serve immediately

Notes

If you'd like to make this vegetarian, skip the chicken, and use vegetable broth. If you'd like it to be a vegan dish, then go one step further, and skip the egg at the end
Nutrition Facts
Hot and Sour Soup
Serving Size
 
8 g
Amount per Serving
Calories
244
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
50
mg
17
%
Sodium
 
879
mg
38
%
Potassium
 
583
mg
17
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
20
g
40
%
Vitamin A
 
134
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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