Chicken Hot and Sour Soup Recipe | Authentic Chinese Food

Marinate the Chicken
In a small bowl, toss the sliced chicken with 1 Tbsp soy sauce and a pinch of white pepper. Set aside while you prep the other ingredients.

Bring Broth to a Simmer
In a large pot over medium‑high heat, combine the chicken broth and 1 cup water. Bring to a gentle boil.

Cook the Chicken and Vegetables
Add the marinated chicken strips to the simmering broth. Cook for 2–3 minutes until the chicken turns opaque. Stir in the sliced mushrooms, bamboo shoots, and tofu cubes. Simmer 2 minutes to heat through.

Season the Soup
Stir in the remaining 1 Tbsp soy sauce, rice vinegar, chili garlic sauce, and ¼ tsp white pepper. Taste and adjust salt or vinegar for your desired balance of hot and sour.

Thicken the Broth
Give the cornstarch slurry a quick stir, then drizzle it into the soup while gently stirring. Cook for 1–2 minutes until the broth slightly thickens and becomes glossy.

Add the Egg Ribbons
Reduce heat to medium. Slowly pour the beaten egg into the broth in a thin stream, stirring the soup in one direction with a fork or chopsticks to create delicate egg ribbons.

Finish with Aromatics
Turn off the heat. Stir in the sesame oil and the white parts of the scallions. Ladle the soup into bowls and sprinkle with the green scallion slices.

For a perfectly balanced Chinese‑American meal at home, start with a bowl of our Quick Silky Egg Drop Soup for delicate, ribbon‑like eggs in a fragrant broth, follow it with the Ultimate Wonton Soup: Tender Dumplings & Fragrant Broth in 30 Minutes to warm you from the inside out, and add a platter of Perfect Homemade Dumplings: Crispy Potstickers & Classic Jiaozi for that satisfyingly crisp finish.

When the weather turns chilly or you crave a bowl of bold, comforting flavors, nothing warms you up better than a steaming bowl of Chicken Hot and Sour Soup. This Chinese‑American classic combines tender chicken, silky tofu, earthy mushrooms, and crisp bamboo shoots in a tangy, spicy broth that’s soothing and invigorating. In this in‑depth guide, you’ll discover everything you need to make restaurant‑quality Chicken Hot and Sour Soup at home—from selecting ingredients and mastering techniques to customizing heat and tang levels, storing leftovers, and answering common questions.

1. Control of Flavors and Ingredients
2.  Homemade soup lets you adjust the heat, sourness, and saltiness to your preference. You’ll also choose quality proteins and fresh vegetables, free from preservatives or excessive sodium.
3. Cost‑Effective Comfort
4.  Quality restaurant recipes can be expensive—and often come in oversized portions. Making soup at home uses pantry staples and fresh produce, feeding four bowls for under ten dollars.
5. Healthier Version
6.  By using low‑sodium broth, lean chicken breast, and minimal oil, you create a lighter soup, rich in protein and vitamins, without deep‑fried elements or hidden sugars.
7. Quick and Versatile
8.  This recipe fits busy weeknights from prep to table in about 30 minutes. You can also swap ingredients for dietary needs—gluten‑free, vegetarian, or extra‑spicy.

• 1 lb boneless, skinless chicken breast , thinly sliced into ¼‑inch strips
• 1 large egg , lightly beaten

• 4 oz fresh shiitake or white mushrooms , thinly sliced
• ½ cup bamboo shoots , julienned
• 4 oz firm tofu , cut into ½‑inch cubes
• 2 scallions , sliced thin (whites and greens separated)
• 1 tsp fresh ginger , grated
• 2 cloves garlic , minced

• 4 cups low‑sodium chicken broth
• 1 cup water
• 2 Tbsp rice vinegar  (or black vinegar for a deeper tang)
• 2 Tbsp soy sauce  (low‑sodium)
• 1 Tbsp chili garlic sauce  or Sriracha (adjust to taste)
• ¼ tsp white pepper  (plus more to taste)
• Salt , to taste
• 1 tsp sesame oil  for finishing

• 2 tsp cornstarch , mixed with 2 Tbsp cold water  into a slurry

• Large soup pot or Dutch oven (at least 4‑quart)
• Sharp chef’s knife and cutting board
• Small bowl for cornstarch slurry
• Whisk or fork for egg ribbons
• Wooden spoon or heat‑proof spatula

• Slice the chicken  into uniform ¼‑inch strips. Pat dry with paper towels so the meat browns slightly in the broth.
• Clean and slice mushrooms  thinly so they cook quickly.
• Julienne bamboo shoots  into matchstick pieces.
• Cube the tofu  into bite‑sized pieces and set it on a paper towel to drain excess moisture.
• Grate ginger, mince garlic, and slice scallions  keeping whites and greens separate.
• Mix the cornstarch slurry  in a small bowl until completely smooth.

Having everything prepped (mise en place) ensures a smooth, 30‑minute cooking process.

1. Combine 4 cups chicken broth  in your soup pot and 1 cup water .
2. Bring to a gentle boil over medium‑high heat.

1. Stir in the chicken strips , spreading them out so they cook evenly.
2. Poach the chicken for 2–3 minutes  until just opaque. Avoid overcooking—tender chicken is key.
3. Remove chicken with a slotted spoon and set aside in a bowl.

1. Reduce heat to medium. Add 1 tsp ginger  and 2 cloves garlic , stirring for 30 seconds  until fragrant.
2. Pour in 2 Tbsp soy sauce , 2 Tbsp rice vinegar , 1 Tbsp chili garlic sauce , and ¼ tsp white pepper .
3. Taste and adjust salt , vinegar , or Sriracha  to reach your ideal hot‑and‑sour balance.

1. Stir in mushrooms , bamboo shoots , and tofu cubes .
2. Simmer for 2–3 minutes  until tender-crisp vegetables and tofu warm through.

1. Give the cornstarch slurry a quick stir, drizzle it  into the bubbling broth while stirring gently.
2. Cook for 1–2 minutes  until the soup slightly thickens and becomes glossy.

1. With the heat on medium, swirl the soup  gently in one direction to create a vortex.
2. Slowly stream the beaten egg  into the vortex using a fork or chopstick to guide it.
3. Let the egg set for a few seconds without stirring, then gently fold once to incorporate silky ribbons.

1. Return the cooked chicken strips  to the pot, stirring to reheat for about 30 seconds.
2. Turn off the heat. Stir in 1 tsp sesame oil  and the white parts of the scallions .
3. Ladle into bowls, garnish with scallion green parts and offer extra chili oil or vinegar on the side.

• Balance your heat and sour : Always taste after adding vinegar and chili, then tweak in small increments.
• Don’t over‑thicken : Aim for a slightly silky broth, not a heavy gravy. Start with 2 tsp cornstarch; add more if needed.
• To control egg ribbons , Pour the egg in a thin stream over a gentle whirlpool. Fast pouring makes blobs, and slow pouring makes ribbons.
• Use fresh broth : Homemade or premium low‑sodium broth yields the best flavor—avoid bouillon cubes, which can be overly salty.
• Serve immediately : The soup’s texture is best when hot and fresh; egg ribbons begin to break down if left too long.

1. Extra Heat : For “very hot” soup, stir in 1 tsp crushed red pepper or a dash of cayenne.
2. Black Vinegar Swap : Replace rice vinegar with black vinegar (Chinkiang) for deeper, malt‑like sourness.
3. Chicken‑And‑Vegetable : Add shredded carrots, spinach, or baby corn to boost color and nutrition.
4. Seafood Twist : Swap half the chicken for pre‑cooked shrimp or scallops. Add them after the vegetable step to avoid overcooking.
5. Mushroom‑Only (Vegetarian) : Use vegetable broth, omit chicken, and double down on shiitake and oyster mushrooms.

Each twist targets popular search terms, such as “spicy hot and sour soup recipe” or “vegetarian hot and sour soup.”

• Steamed Rice : A simple side to soak up extra broth.
• Potstickers : Crispy dumplings complement the tangy soup.
• Spring Rolls : Offer cream cheese or vegetable rolls for contrast.
• Green Tea : A light beverage to cleanse the palate.

Per 1‑bowl serving (approximate):

• Calories: 180
• Protein: 18 g
• Fat: 6 g
• Carbs: 12 g
• Fiber: 2 g
• Sodium: 680 mg (with low‑sodium broth)

To lighten further, reduce oil, omit tofu, or use egg whites only.

• Refrigeration : Cool soup quickly and store in airtight containers for up to 3 days . Egg ribbons may soften, but the soup remains flavorful.
• Reheat : Gently warm in a saucepan; whisk before serving to recombine ingredients.
• Freezing : Not recommended—the cornstarch‑thickened broth and egg texture degrade upon thawing. Instead, freeze the broth base without eggs and add fresh when reheating.

Can I use dark meat chicken or turkey?

 Yes—adjust cook time as needed. Dark meat adds richness but may need extra simmering.

What if I don’t have fresh mushrooms?

 Use canned straw mushrooms, drained, or omit entirely—bamboo and tofu still give great texture.

How can I make it gluten‑free?

 Use tamari in place of soy sauce and cornstarch-based slurry. Verify chili garlic sauce is gluten‑free.

Why is my soup not sour enough?

 Add rice vinegar in ½‑teaspoon increments until you reach your desired tang.