Hot Sour Chicken Soup

Warm up your taste buds with a bowl of Hot Sour Chicken Soup, a tantalizing fusion of bold, tangy, and spicy flavors. This classic dish combines tender slices of chicken breast, earthy shiitake mushrooms, tofu, and crisp julienned carrots, infused in a savory chicken stock base. A zesty blend of rice vinegar, soy sauce, and a touch of chili paste brings the perfect balance of heat and tang, while delicate egg ribbons add a silky texture. Thickened to perfection with a cornstarch slurry and finished with a drizzle of aromatic sesame oil, this soup is both comforting and satisfying. Topped with fresh green onions and optional cilantro, it's a must-try for lovers of vibrant, Asian-inspired soups. Perfect as an appetizer or a main course, this quick and easy recipe is ready in just 35 minutes and serves up to four!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Chicken breast, thinly sliced
• 4 cups Chicken stock
• 100 grams Shiitake mushrooms, sliced
• 1 medium Carrot, julienned
• 200 grams Firm tofu, cubed
• 3 tablespoons Rice vinegar
• 3 tablespoons Soy sauce
• 1.5 tablespoons Chili paste or Sriracha
• 0.5 teaspoons White pepper
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 1 Egg, beaten
• 2 stalks Green onions, chopped
• 2 tablespoons Cilantro, chopped (optional)

Directions

Step 1

In a large pot, bring the chicken stock to a gentle boil over medium heat.

Step 2

Add the sliced chicken breast and cook for 5-7 minutes, or until the chicken is fully cooked.

Step 3

Stir in the shiitake mushrooms, julienned carrot, and cubed tofu. Let simmer for 3-4 minutes.

Step 4

In a small bowl, combine the rice vinegar, soy sauce, chili paste (or Sriracha), and white pepper. Add this mixture to the soup and stir well.

Step 5

In another small bowl, whisk the cornstarch with water to make a slurry. Slowly add the slurry to the soup, stirring constantly, until the soup thickens slightly.

Step 6

Reduce the heat to low and drizzle the beaten egg into the soup in a slow, steady stream while gently stirring. This will create delicate egg ribbons.

Step 7

Remove the pot from the heat and stir in the sesame oil for added depth of flavor.

Step 8

Ladle the hot and sour soup into bowls and garnish with chopped green onions and cilantro, if desired. Serve immediately.

Nutrition Facts

Serving size	2338 grams (2338.0g)

Amount per serving	% Daily Value*
Calories	1499

Total Fat 60.80g	78%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 5.90g
Cholesterol 525mg	175%
Sodium 2737mg	119%
Total Carbohydrate 46.90g	17%
Dietary Fiber 10.40g	37%
Total Sugars 12.70g
Protein 190.30g	381%

Vitamin D 97IU	485%
Calcium 1576mg	121%
Iron 17mg	93%
Potassium 2077mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 50.9%

Carbs: 12.5%