This classic Hot & Sour Soup delivers a perfect balance of zesty vinegar tang and gentle heat from white pepper. The broth is enriched with silky egg ribbons, tender chicken slices, chewy bamboo shoots, and soft tofu, creating a complex texture that is incredibly comforting. It is an ideal dish for chilly evenings or when you need a warming, flavorful meal that comes together quickly. The combination of soy sauce, vinegar, and aromatics creates a deep umami flavor profile that pairs beautifully with rice or noodles.
Hot & Sour Soup 1
Description
This classic Hot & Sour Soup delivers a perfect balance of zesty vinegar tang and gentle heat from white pepper. The broth is enriched with silky egg ribbons, tender chicken slices, chewy bamboo shoots, and soft tofu, creating a complex texture that is incredibly comforting. It is an ideal dish for chilly evenings or when you need a warming, flavorful meal that comes together quickly. The combination of soy sauce, vinegar, and aromatics creates a deep umami flavor profile that pairs beautifully with rice or noodles.Ingredients
Directions
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Cut the chicken breasts into thin 1/8-inch slices.
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Toss the chicken slices with 1 tablespoon of soy sauce in a bowl and set aside.
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Heat the salad oil in a large Dutch oven or soup pot over medium-high heat.
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Add the chicken slices and stir-fry until cooked through and tender, about 3 minutes.
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Remove the cooked chicken from the pot and set aside.
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In the same pot, add the remaining 3 tablespoons of soy sauce, water, chicken bouillon cubes, snow peas, bamboo shoots, red pepper strips, white pepper, and vinegar.
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Bring the mixture to a boil, stirring occasionally to dissolve the bouillon cubes.
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Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender.
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Return the cooked chicken and tofu cubes to the pot.
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Increase heat to medium and bring the soup to a gentle boil.
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In a small bowl, whisk together the cornstarch and 1/3 cup of water until smooth.
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Gradually pour the cornstarch mixture into the simmering soup while stirring constantly until the broth thickens slightly.
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Lightly beat the eggs in a small bowl.
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Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create egg ribbons.
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Remove from heat and sprinkle with thinly sliced green onions before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 286.5kcal
- % Daily Value *
- Total Fat 27.4g43%
- Saturated Fat 2.4g12%
- Cholesterol 39.5mg14%
- Sodium 128.3mg6%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.4g2%
- Sugars 0.6g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the chicken is sliced thinly against the grain for tenderness. You can chill the chicken breasts for 30 minutes before slicing to make them easier to cut.
The heat level comes from the white pepper. Adjust the amount to suit your preference for spice.
If you prefer a richer broth, substitute chicken stock for the water.
This soup tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; if the soup becomes too thick, add a splash of water or broth.
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken bouillon.
