Go Back
–+ servings
Hot and Sour Soup

Deliciously Healthy Hot and Sour Soup for Cozy Nights

This Hot and Sour Soup is a flavorful, low-calorie dish perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Chinese
Calories: 216
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Stock opt for low sodium for a healthier choice
  • 2 tablespoons Dark Soy Sauce use for richer taste
  • 2 tablespoons Light Soy Sauce use if dark is unavailable
  • 1 tablespoon White Vinegar adjust to preference for zing
  • 1 teaspoon Sugar substitute with agave syrup for natural sweetness
  • 1 tablespoon Ginger finely grated, fresh ginger is best
  • 1 teaspoon White Pepper provides authentic heat without specks
  • 1 teaspoon Dried Chilli/Red Pepper Flakes add customizable heat
For the Soup Ingredients
  • 1 cup Dried Shiitake Mushrooms or use fresh, but dried provide superior taste
  • 1 cup Wood Ear Mushrooms can replace with more shiitake
  • 1 block Firm Tofu ensure it's firm to maintain texture
  • 1 cup Bamboo Shoots any firm vegetable can work as substitute
  • 2 large Eggs omit for a vegan version
  • 2 tablespoons Shallots/Scallions garnish with these for freshness
For Adding Protein
  • 1 breast Chicken Breast can be omitted for a vegetarian version

Equipment

  • large pot
  • bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Soak the dried shiitake mushrooms in boiling water for 20–30 minutes, then slice them thinly.
  2. Combine chicken stock, dark and light soy sauce, ginger, dried chili, sugar, and white pepper in a large pot. Bring to a simmer for 5 minutes.
  3. Add chicken breast to the broth and cook for about 10 minutes. Shred the cooked chicken into bite-sized pieces.
  4. Stir in the shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken. Simmer for another 10 minutes.
  5. Mix cornstarch with cold water, then stir into the soup to thicken. Cook for an additional minute.
  6. Slowly drizzle whisked eggs into the bitter while stirring gently to form silky ribbons. Cook for another minute.
  7. Taste the soup and adjust seasoning, then stir in white vinegar before serving, garnished with shallots or scallions.

Nutrition

Serving: 1bowlCalories: 216kcalCarbohydrates: 16gProtein: 15gFat: 9gSaturated Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 120mgIron: 2mg

Notes

Store leftovers in the fridge for up to 5 days or freeze in individual portions for up to 3 months. Adjust broth thickness when reheating as needed.

Tried this recipe?

Let us know how it was!