Asian Hot and Sour Chicken Soup

Total Time
Prep 15 mins
Cook 20 mins

Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)

Ingredients Nutrition


  1. In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
  2. Place the chicken strips in a bowl and toss with the sesame oil.
  3. In another bowl stir together the cornstarch and vinegar; set aside.
  4. Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
  5. Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
  6. Garnish the top with chopped green onions.
  7. Delicious!
Most Helpful

5 5

This doesn't have the complex flavors in the restaurant version I love, but it is a very acceptable version doable by any home cook and is made with easy to find ingredients. It is also very quick & easy which is a big plus. I will definitely keep this recipe in my file & use it again as it is very good. I used the tofu option & 3T of cornstarch. My pot of soup ended up nicely thickened. I also minced the ginger and found I liked the tiny bits I had in spoonfuls of the soup. I served with Clean out the Fridge Egg Fu Yum!. Thank you for sharing the recipe! Made in memory of John during the 2008 cookathon.

5 5

This was really delicious and surprisingly fast and easy (from start to finish in the kitchen it took about 40 minutes). Even though I added extra cornstarch, it didn't get thick at all, but that was ok because it had the consistency of egg drop soup which I thought was better than being thick. At the end, I had to add a bit of water (about half a cup) because the flavor was a little too sharp for me. I also let it simmer for at least 15 minutes after everything was added. It was absolutely delicious.