Authentic Hot and Sour Soup with Chicken
This restaurant-style hot and sour soup is packed with bold flavors, featuring tender chicken, wood ear mushrooms, portobello mushrooms, carrots, and silky egg ribbons in a savory, tangy broth.
Chinese Hot and Sour Soup Recipe
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For the Broth:
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4 cups Beef Broth
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2 tbsp Soy Sauce (or to taste)
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1 tbsp Shaoxing Wine or Dry Sherry
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1 to 2 Chunked Carrots
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4 TBSP plus 1 1/2 tsp Seasoned Rice Vinegar
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1/2 tsp White Pepper
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½ tsp Sugar
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1/2 cup Wood Ear Mushrooms
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1 (4 oz) Can Chunky Portabella Mushrooms
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1 to 2 Boneless, Skinless Chicken Thighs pieces cut into strips
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1 Egg (for ribbons)
Optional
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1 tbsp Corn Starch + 2 tbsp water (slurry for thickening) ( I did not thicken mine, and it was wonderful)
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1 tsp Sesame Oil (optional, for fragrance)
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Chinese Recipes
How do you make
Authentic Hot and Sour Soup with Chicken
Prepare Ingredients:
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Soak Ear Wood mushrooms in warm water for 20-30 minutes until soft, then chop.
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Slice bamboo shoots and any other vegetables or proteins you're using.
Make the Broth:
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In a pot, bring the beef broth to a simmer over medium heat.
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Stir in soy sauce, Sherry wine, and sugar.
Flavor It:
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Add chopped Ear Wood mushrooms,canned mushrooms, fry chicken strips on the stove top with salt and pepper, when done add them to the broth. Add chunked carrots, Simmer for 15 to 20 minutes or until everything is tender.
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Stir in vinegar and white pepper—adjust to your desired level of tanginess and heat.
Thicken the Soup: (Optional I didn't thicken mine)
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Mix the cornstarch with water to make a slurry. Slowly stir it into the soup until it thickens slightly. Simmer for another 1-2 minutes.
Add the Egg Ribbons:
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Turn off the heat and remove from burner, and while stirring the soup in a circular motion, slowly drizzle in the beaten egg. This creates delicate egg ribbons. I used a Slotted Spoon while my husband stirred in a circular motion.
Finish and Serve:
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Drizzle in a little sesame oil for aroma if desired. Taste and adjust seasoning with more vinegar or white pepper if needed.
Serve hot with chopped scallions or cilantro for garnish.
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Tips For success
Authentic Hot and Sour Soup with Chicken and Tofu
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Increase or decrease rice vinegar based on your preferred tanginess.
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Stir the cornstarch slurry well before adding to prevent lumps.
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Letting the soup rest before adding the eggs ensures soft, silky ribbons.
Enjoy this bold and flavorful homemade hot and sour soup,
just like your favorite Chinese restaurant! 🍜🔥
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for supporting our site!
How Do You Make The Perfect Egg Ribbons?
Prepare the Eggs: (2)
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Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined.
Slow, Steady Stream:
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When your hot and sour soup is near completion, set it to a low simmer. Ensure the soup is hot but not boiling vigorously.
Create a Whirlpool:
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Using a spoon or ladle, start stirring the soup in a circular motion to create a gentle whirlpool in the center.
Pour Eggs Gradually:
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While the soup is swirling, slowly and steadily pour the beaten eggs into the center of the whirlpool. Pouring the eggs in a thin stream ensures that they spread evenly and form delicate ribbons.
Stir Slowly:
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Allow the eggs a moment to set slightly in the hot liquid. Then, using a chopstick or a fork, stir the eggs gently in the same circular motion. This will encourage the eggs to form ribbons as they cook.
Do Not Over-Stir:
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Be cautious not to over-stir, as this can break the ribbons into smaller pieces. The goal is to maintain distinct, silky strands.
Timing is Key:
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The egg ribbons cook quickly, usually within 30 seconds to 1 minute. Pay close attention and stop stirring as soon as the eggs set into ribbons.
Serve Immediately:
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Once you achieve the desired egg ribbon consistency, remove the soup from heat immediately and serve. The residual heat will continue to cook the eggs slightly.