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Chicken Hot and Sour Soup

  • May 8, 2009
  • Posted In Recipes

This recipe is a flavorful and healthy change from the usual and is one of my family’s favorites.

Prep Time: 15 Minutes
Total Time: 30 Minutes

rstarrstarrstarrstargstar 4 Stars




  • 5-8 fresh shiitake mushroom ( any mushroom you like)
  • 6 cups canned low-sodium chicken or vegetable broth
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons grated fresh ginger
  • 1/4 red chili flake
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 package firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup shredded cooked chicken
  • 2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
  • 1 large egg, beaten
  • Salt, to taste
  • Pepper, to taste
  • Garnishes: thinly sliced scallions


Heat vegetable oil in large saucepan over medium heat. Add garlic, ginger, chili. Stir in mushrooms. Cook about 2 minutes. Add chicken stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and chicken, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Season with salt and pepper, and serve. Garnish with scallion.