Easy Chinese hot and sour soup recipe in just 30 minutes! Each hearty spoonful is loaded with robust flavor and a bit of heat.
ingredient
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 ounces boneless skinless chicken thighs, ⅛-inch thick slices
- 4 cups unsalted chicken stock
- 2 ounces shiitake mushrooms, ⅛-inch thick slices
- ¼ cup bamboo shoots, finely chopped
- 2 tablespoons Chinese black vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon honey
- 1 teaspoon kosher salt
- 8 ounces firm tofu, cut into ¼-inch cubes
- 2 tablespoons cornstarch
- ¼ cup water
- 1 large egg, lightly whisked
- ½ teaspoon ground white pepper
- 2 tablespoons green onions, thinly sliced
- 2 tablespoons cilantro
- hot chili oil, optional
Directions
- Cook the Aromatics – In a large pot, heat the vegetable oil. Add the garlic and ginger, and saute for 30-seconds.
- Saute the Chicken – Add the sliced chicken, and saute until cooked through, about 2 minutes.
- Simmer the Soup – Add the chicken stock and bring to a boil over medium-high heat, then reduce to a simmer over medium-low heat. Add the mushrooms, bamboo shoots, vinegar, soy sauce, sesame oil, honey, and salt, and stir to combine. Simmer for 5 minutes. Add tofu and cook for 1 minute.
- Thicken the Consistency – In a small bowl, whisk together cornstarch and water. Gradually add to the soup, constantly stirring until the consistency is slightly thickened, 1 to 2 minutes.
- Add the Egg – Turn off the heat and drizzle in the whisked egg. Use a spoon to stir the soup using figure-eight motion until you see strands of cooked egg appear.
- Add White Pepper – Stir in the white pepper. Season with salt, pepper, and vinegar to taste.
- To Serve – Portion out the soup and garnish with green onions, cilantro, and chili oil if using.
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