Hot and Sour Chicken Soup
A bold, comforting soup made with chicken, mushrooms, bamboo shoots, fresh ginger, garlic, soy sauce, and vinegar. This hot and sour chicken soup delivers the perfect balance of spice and tang in every nourishing spoonful.
4 Servings
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
To prepare this soup as a gluten-free dish, substitute the soy sauce with a gluten-free alternative, such as tamari or coconut aminos. Additionally, verify that the cornstarch and all packaged ingredients (like bamboo shoots and chicken broth) are certified gluten-free, as cross-contamination can occur in processing facilities.