Nothing beats the comfort of a warm bowl of chicken hot and sour soup, especially when it’s packed with flavors that dance on your palate. This recipe is a perfect blend of spicy and tangy, guaranteed to warm your soul on any chilly evening.
Why This Recipe Works
- The combination of chicken and mushrooms provides a hearty base that’s both nutritious and satisfying.
- A balance of vinegar and chili paste creates the perfect hot and sour flavor profile that’s irresistible.
- Quick and easy to make, this soup is perfect for busy weeknights or when you need a quick comfort food fix.
Ingredients
- 1 lb chicken breast, thinly sliced
- 4 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 2 tbsp white vinegar
- 1 tsp sugar
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 1 tsp ginger, minced
- 1 garlic clove, minced
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Base
In a large pot, bring the chicken broth to a boil over medium-high heat. Add the sliced chicken breast, shiitake mushrooms, ginger, and garlic. Let it simmer for about 10 minutes until the chicken is fully cooked. Tip: For an extra flavor boost, you can marinate the chicken in soy sauce for 30 minutes before adding it to the pot.
Step 2: Add the Flavors
Stir in the soy sauce, chili paste, white vinegar, and sugar. Adjust the amounts according to your taste preference for heat and sourness. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Step 3: Incorporate the Eggs
Slowly pour the lightly beaten eggs into the soup while stirring gently. The eggs will cook instantly, creating beautiful ribbons throughout the soup. Tip: For thicker ribbons, pour the eggs from a higher distance above the pot.
Step 4: Garnish and Serve
Remove the pot from the heat and stir in the chopped green onions. Serve the soup hot, garnished with additional green onions if desired. Tip: A dash of sesame oil on top before serving adds a nice aromatic touch.
Tips and Tricks
For those who love a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last few minutes of cooking. If you’re vegetarian, substitute chicken with tofu and use vegetable broth instead. Always taste and adjust the seasoning before serving, as the intensity of chili paste and vinegar can vary by brand.
Recipe Variations
- Seafood Version: Replace chicken with shrimp and scallops for a seafood twist.
- Vegetarian Delight: Use tofu and a variety of mushrooms for a hearty vegetarian option.
- Extra Spicy: Add more chili paste or fresh chili peppers for those who love extra heat.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time, but it’s best to add the eggs and green onions just before serving to maintain their texture and freshness.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if the soup has thickened too much.
Is there a substitute for shiitake mushrooms?
If shiitake mushrooms are not available, you can use button mushrooms or oyster mushrooms as a substitute, though the flavor profile will slightly change.
Summary
This Chicken Hot and Sour Soup is a delightful combination of spicy and tangy flavors, perfect for any day you need a quick comfort food fix. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.
