Hot And Sour Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
You can also add cubes of tofu to this recipe if desired.
  • 6 cups chicken broth
  • 1 pound of boneless chicken breasts
  • 2 cups sliced fresh mushrooms
  • ½ cup sliced bamboo shoots
  • 1 teaspoon ground ginger or a 1 inch piece of fresh ginger grated
  • 2 cloves garlic, minced
  • 2 teaspoons soy sauce
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 2 green onions chopped
  • ¼ cup fresh cilantro chopped
  • 4 tablespoon red wine vinegar
  • 2 tablespoon cornstarch
  • 1 large egg beaten
  1. Place chicken breasts in sauce pan, fill with enough water to just cover and bring to a boil over medium heat. Reduce heat and simmer chicken breasts until no longer pink in the center. Remove the chicken from the liquid and allow to cool. Once cool shred chicken and set aside.
  2. In a large saucepan combine the chicken broth, mushrooms, bamboo shoots, ginger, garlic, soy sauce and red pepper flakes. Bring to a boil then reduce heat to low.
  3. In a bowl combine the red wine vinegar and cornstarch. Add to the broth mixture and stir well.
  4. Add in the shredded chicken to the broth and turn the heat up to medium high. Slowly drizzle in the beaten egg while stirring gently. This should create long strands of cooked egg. Simmer for about 3 minutes.
  5. Turn off heat and stir in toasted sesame oil, green onions and cilantro.
Recipe by Remake My Plate at