Chicken Hot and Sour Soup PT30M https://img1.recipesrun.com/201907/2019/0812/7e/6/453189/300x200x90.jpg Restaurant-style chicken hot and sour soup is super easy to make and takes all of 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone loves. The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic Chinese flavors in this soup. This soup is loaded with shiitake mushrooms, carrots, tofu, and chicken. And it’s incredibly easy to make. You will only need about 30 minutes from start to finish and you’ll be left with a flavourful restaurant-quality soup that will leave you licking the bowl! The best thing about this soup is how versatile and customizable it is. Make it vegetarian by skipping the chicken. Add pork instead of chicken if that’s what you prefer. Like more heat in your soup? Just add more chili peppers. 5 servings Ingredients: 1 tsp. Toasted Sesame Oil 1/2 tsp. Salt 1/4 tsp. White Pepper powder 2 tbsp. Rice Vinegar 1 Egg 2 1/2 tbsp. Cornstarch 1 cup Sliced firm Tofu 2 Chicken Breasts 2 tbsp. Light Soy Sauce 2 tbsp. Dark Soy Sauce 3 cups Assorted dried or fresh Mushrooms 1 cup Chopped Carrots 1/2 cup Chopped Celery 1 tsp. Chopped Garlic 1 tsp. Chopped Ginger 2 Dried Red Chillies 2 tbsp. Vegetable Oil

Chicken Hot and Sour Soup

3.5

( By jiafei )

Restaurant-style chicken hot and sour soup is super easy to make and takes all of 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone loves. The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic Chinese flavors in this soup. This soup is loaded with shiitake mushrooms, carrots, tofu, and chicken. And it’s incredibly easy to make. You will only need about 30 minutes from start to finish and you’ll be left with a flavourful restaurant-quality soup that will leave you licking the bowl! The best thing about this soup is how versatile and customizable it is. Make it vegetarian by skipping the chicken. Add pork instead of chicken if that’s what you prefer. Like more heat in your soup? Just add more chili peppers.

01 Information

Grade easy
Serving 5 servings
Calorie 266 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 1 tsp. Toasted Sesame Oil
- 1/2 tsp. Salt
- 1/4 tsp. White Pepper powder
- 2 tbsp. Rice Vinegar
- 1 Egg
- 2 1/2 tbsp. Cornstarch
- 1 cup Sliced firm Tofu
- 2 Chicken Breasts
- 2 tbsp. Light Soy Sauce
- 2 tbsp. Dark Soy Sauce
- 3 cups Assorted dried or fresh Mushrooms
- 1 cup Chopped Carrots
- 1/2 cup Chopped Celery
- 1 tsp. Chopped Garlic
- 1 tsp. Chopped Ginger
- 2 Dried Red Chillies
- 2 tbsp. Vegetable Oil

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03 Method

Step 1

If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
Step 2

Heat oil in a pan and add red chilies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
Step 3

Cook the carrots for a minute or two and add mushrooms, tofu, chicken, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes.
Step 4

Stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken.
Step 5

Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. If the soup is too thick for your liking, add a little water or stock to thin it. Serve hot.

04 Author

jiafei

104 Recipes

Chicken Hot and Sour Soup

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