Chinese Hot and Sour Soup with Tofu, Chicken and Mushrooms

Chinese Hot and sour soup (酸辣湯) originates from the Northern part of China. Sichuan style hot and sour soup is spicy, sour, savoury and extremely tasty! This soup is said to aid in digestion and also increases appetite.

I have a favourite stall here in Singapore that makes a lovely Hot and Sour Soup, and I have been meaning to create this recipe at home… After a few attempts, I got the exact flavour that I was looking for. The soup is flavoured with Black Vinegar, White Pepper and Chilli paste. The resulting yin and yang flavours are further complemented in this savoury broth with chicken mushrooms and egg!

If you love this comforting soup, please try my recipe, I think you will LOVE it. Its got the perfect balance of hot and sour notes, the perfect consistency and it is a versatile recipe to boot. In the traditional recipes, oftentimes, wood ear mushroom and bamboo shoots is used. I simply use swiss brown mushrooms and it works well too.

Hot and sour soup is a favourite at Chinese restaurants and now you can make this simple soup at home! Watch the video on how to make Chinese Hot and Sour Soup.

Scroll down for the Complete Recipe.

Chinese Hot and Sour Soup with Tofu, Chicken and Mushrooms

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Recipe Name: Chinese Hot and Sour Soup with Tofu, Chicken and Mushrooms

Recipe Type: Chinese / Soups

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 10 min

Cook time 10 min

Total time: 20 min

Yield: ( 1 large pot- 6-8 servings )

Watch the Video or click to read Complete Recipe – Below.

How to make Chinese Hot and Sour Soup- Recipe at a glance:

Marinate chicken strips.
Slice the Mushrooms and Tofu.
Beat eggs and prepare cornstarch slurry.
Gather all condiments together.
Fry the mushrooms and chicken and add specified condiments and fresh ingredients.
Add stock and simmer.
Season, thicken and add the egg.
Do the final seasoning as specified in the recipe.

Ingredients:

1/2 cup – 3/4 cup of chicken strips
1 tsp light soy sauce
1/2 tsp corn starch
1/2 tsp Asian Sesame oil-
4 Swiss Mushroom, slices (makes 1 1/2 cups once sliced)
300 gms Silken tofu (look for tofu suitable for soups, so that it des not disintegrate into the soup)
2 Tbsp each white and green portion of Spring Onion shoots, chopped
1 1/2 tsp minced Garlic
1 1/2 tsp minced Ginger
2 1/2 generous Tbsp – Chilli Bean Sauce (Toban Djan -I use Lee Kum Kee)
6 cups of chicken or vegetable stock
1/8 – 1/4 cup Light Soy sauce
1 tsp sugar
2 Tbsp Chinese Black Vinegar / Black rice Vinegar
1/2 tsp white pepper powder
3 1/2 Tbsp cornflour/cornstarch mixed with 5 Tbsp water (To make a slurry to thicken the soup)
2 eggs
2-3 Tbsp sunflower/peanut oil
A small amount Szechuan Chilli oil if available or toasted sesame, for serving.
Click for the recipe below.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients for Chinese Hot and Sour Soup: Chicken, Tofu, Mushrooms, Eggs, Ginger , Garlic, Spring Onion, Cornflour, Egg, Soy Sauce, Black Vinegar, White Pepper, Sesame oil.