This Hot and Sour Chicken Soup recipe blends mushrooms, bamboo shoots, chicken, garlic, and soy sauce for a bold, cozy, and comforting meal.
Okay, confession time: I was never really into hot and sour soup. I thought it was just… there. Something you slurp out of a tiny bowl while you wait for your main dish at a restaurant. But then one cold, rainy Saturday, my husband (who usually avoids anything “too brothy”) surprised me by asking if I could make a homemade version. Challenge accepted.
Let’s just say—I didn’t expect it to become one of those “we need this every week” kind of recipes. The moment we took that first spoonful, with steam fogging up our glasses and the bold flavors hitting just right? Game. Changer. It was cozy, spicy, tangy, and rich, all in one bowl. Since then, it’s been our go-to comfort food. And honestly? It’s better than takeout. Yup, I said it.
Why You’ll Love This Hot and Sour Chicken Soup Recipe?
This isn’t your average soup—it’s a full-on flavor explosion. You’ve got the heat from red pepper flakes, the tang from vinegar, the umami from soy sauce, and that subtle richness from sesame oil and chicken broth. It’s quick (30 minutes!), simple, and somehow tastes like you spent hours simmering away. Plus, you don’t need anything fancy—most of these ingredients are probably already hanging out in your pantry.
Ingredient Notes:
Before you gather your ingredients, let’s chat through the MVPs in this recipe. There are a few flavor bombs you don’t want to mess with, and I’ve got a few swaps if you need ‘em.
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Chicken Broth: This is your soup’s soul. Go with low-sodium if you want more control over saltiness.
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Mushrooms: Fresh mushrooms (I love cremini or shiitake) add that earthy richness that rounds out the spice.
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Bamboo Shoots: Totally optional but add that perfect little crunch.
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Fresh Ginger & Garlic: Not the powdered stuff here—fresh is worth it. Trust me.
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Soy Sauce: Adds that deep, salty umami.
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Red Pepper Flakes: Go light if you’re spice-sensitive or double it if you’re brave.
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Sesame Oil: It’s all about aroma here—don’t skip it.
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Cornstarch + Vinegar: This duo thickens the broth and gives it that signature tangy kick.
How To Make Hot and Sour Chicken Soup?
Let’s get this soup party started:
- Start by tossing your broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes into a big ol’ pot. Bring it to a boil, then turn it down low, pop on a lid, and let those flavors mingle while you prep the chicken.
- Next, toss your thinly sliced chicken breast with sesame oil. This gives it that glossy richness—and honestly, it smells amazing already.
- Now, in a small bowl, mix your vinegar and cornstarch until smooth. No lumps, please. This is what’ll give your soup that slight thickness and signature tangy finish.
- Turn your heat back up to medium-high and bring your broth back to a good, solid boil. Carefully drop in the chicken slices. Once they’re in and the soup’s bubbling again, grab your whisk or a fork and slowly drizzle in the beaten egg while gently stirring. You’ll see those gorgeous egg ribbons forming—like magic.
- Now pour in that cornstarch-vinegar mix and let it simmer for about 3 more minutes, just until the chicken is cooked through and the soup thickens slightly.
- Ladle it into bowls and top with chopped green onions and cilantro if you like a little freshness on top. And hey, don’t forget a spoon for slurping.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you. Store the soup in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop—you may need to add a splash of water or broth if it thickens too much. Pro tip: It tastes even better the next day. (Isn’t that always the case?)
Variations and Substitutions:
This recipe’s flexible, so let’s say you’re short on something—don’t panic.
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No chicken? Use tofu or shrimp. Still amazing.
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No bamboo shoots? Skip them or sub in thinly sliced carrots or water chestnuts.
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Vinegar too sharp? Try rice vinegar instead for a gentler tang.
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Want it vegetarian? Use veggie broth and tofu, skip the egg if needed.
What to Serve with Hot and Sour Chicken Soup?
This soup can totally stand on its own, but if you’re going all out…
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Steamed jasmine rice: For soaking up that extra broth.
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Scallion pancakes or dumplings: Because… yum.
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A simple cucumber salad: Cool and crunchy = perfect contrast.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, it tastes even better after sitting in the fridge for a few hours or overnight. Just reheat gently.
Is this super spicy?
Not overly—but it does have a kick. If you’re sensitive to spice, go easy on the red pepper flakes.
Can I freeze it?
I wouldn’t. The texture of the egg and chicken gets weird. Better to enjoy it fresh or within a few days from the fridge.
Hope this Hot and Sour Chicken Soup brings a little comfort (and spice) to your day. Got a variation you love? Or a nostalgic soup story? Drop it in the comments—I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hot and Sour Chicken Soup
Ingredients
- 3 cups chicken broth
- ½ cup water
- 2 cups fresh mushrooms sliced
- ½ cup canned bamboo shoots sliced and drained
- 3 slices fresh ginger root
- 2 cloves garlic crushed
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 tablespoon sesame oil
- 2 green onions chopped
- ¼ cup chopped fresh cilantro optional
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 large egg beaten
Instructions
Prepare the Base Broth:
- In a medium-sized saucepan, combine the chicken broth, water, sliced mushrooms, bamboo shoots, fresh ginger slices, crushed garlic cloves, soy sauce, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and allow the broth to simmer while preparing the other components.
Marinate the Chicken:
- In a mixing bowl, place the sliced chicken and coat it with sesame oil. Set aside.
Mix the Thickener:
- In a separate small bowl, stir together the red wine vinegar and cornstarch until fully dissolved and smooth. Reserve this mixture for later use.
Cook the Chicken and Egg:
- Increase the heat under the broth to medium-high and bring it back to a rolling boil. Gently add the sesame oil-coated chicken slices to the broth. Once the broth returns to a boil, slowly drizzle in the beaten egg while continuously stirring to form long, delicate egg strands.
Add the Thickener and Simmer:
- Stir the cornstarch and vinegar mixture into the broth. Simmer for approximately 3 to 4 minutes, or until the chicken is fully cooked and the broth has slightly thickened.
Garnish and Serve:
- Remove from heat. Ladle the soup into serving bowls and garnish with chopped green onions and fresh cilantro, if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
