Sour Soup Recipe – A Tangy, Comforting Classic

Sour soup is a dish that wakes up your taste buds with its bold balance of tang, spice, and warmth. From the first spoonful, you’ll notice its comforting broth layered with chicken, mushrooms, tofu, and just the right amount of heat. This recipe brings restaurant-quality flavor straight to your kitchen, using simple ingredients and step-by-step instructions that anyone can follow. Whether you’re craving a cozy weeknight dinner or want to impress guests with something unique, this sour soup is the perfect pick.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in about 40 minutes, with minimal prep work.
• Simple Ingredients – Everyday pantry staples and fresh add-ins you can find anywhere.
• Rich in Flavor – A perfect balance of tangy vinegar, earthy mushrooms, and warming spices.
• Comfort in a Bowl – Ideal for cold nights, cozy dinners, or when you need a pick-me-up.
• Crowd-Pleasing – Light yet filling, this soup always impresses guests with its bold taste and silky texture.

Unlike other versions, this recipe uses a careful mix of soy sauces and vinegar to create depth while keeping the broth smooth and balanced. The egg ribbons and tender chicken make every bite feel both elegant and comforting.

Ingredients Needed

For the Chicken & Mushrooms

• 220 g (7 oz) chicken breast
• 12 dried shiitake mushrooms (soaked until soft, or substitute with 150 g/5 oz fresh mushrooms)
• ½ cup wood ear mushrooms, chopped into bite-sized pieces

For the Hot & Sour Broth

• 6 cups (1.5 L) low-sodium chicken or vegetable stock
• 2 tsp dark soy sauce – for rich color and depth
• 1 tbsp light soy sauce – for seasoning balance
• 1 tsp sesame oil – nutty finish
• 1 tsp finely grated ginger
• 1 tsp dried chili flakes (adjust to taste)
• ½ tsp white pepper (or substitute black pepper)
• 1 tsp sugar – to round out the flavors
• ¼ cup (65 ml) white vinegar – adjust for tanginess

For the Soup Base

• 125 g (4 oz) firm tofu, cut into ½-inch cubes
• ¼ cup bamboo shoots, thinly sliced
• 2 large eggs, whisked
• ¼ cup (40 g) cornstarch, mixed with ¼ cup (125 ml) water (slurry)
• 1 shallot or scallion, finely sliced
• Salt, to taste

How to Make Sour Soup

1. Prepare the Mushrooms

Cover the dried shiitake mushrooms with plenty of boiling water. Let them soak for 20–30 minutes until softened. Drain well, discard the stems, and slice thinly. Tip: Save the soaking liquid for another recipe like stir-fries or stock for extra umami.

2. Poach the Chicken

In a large pot, combine the stock, soy sauces, ginger, sesame oil, chili flakes, sugar, and pepper. Bring to a gentle simmer over medium-high heat. Add the chicken breast, cover, and reduce to a low simmer. Cook for 10 minutes, then remove and shred into bite-sized pieces.

3. Build the Soup Base

To the simmering broth, add vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu cubes, and the shredded chicken. Stir gently and let everything simmer for 10 minutes so the flavors meld.

4. Thicken the Soup

Stir the cornstarch slurry (cornstarch + water) until smooth. While stirring the soup at a steady pace, pour in the slurry slowly. Keep stirring until the broth thickens slightly and can lightly coat a spoon.

5. Create Egg Ribbons

Once the soup returns to a simmer, slowly drizzle the beaten eggs into the broth in a thin stream while stirring gently in circles. This creates the signature silky “egg ribbons” throughout the soup.

6. Season & Finish

Taste the soup and adjust with salt, more vinegar, or extra chili if desired. Stir in the sliced shallots right before serving for freshness. Serve piping hot.

Serving and Storage Tips

• Serving Ideas: Serve in deep bowls with an extra sprinkle of scallions or a drizzle of sesame oil for garnish. Pair with steamed rice, dumplings, or crispy spring rolls for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stove over medium heat. Avoid boiling vigorously, as it can break apart the tofu and overcook the eggs.

Helpful Notes

• Adjusting Heat: Love it spicy? Add more chili flakes or a splash of chili oil. Prefer mild? Use less pepper and chili.
• Vegetarian Option: Replace chicken with extra tofu or mixed vegetables, and use vegetable broth.
• Mushroom Swaps: If you can’t find shiitake or wood ear mushrooms, button mushrooms or oyster mushrooms work too.
• Consistency Control: If the soup feels too thick, loosen with a splash of broth or water. Too thin? Add a little more slurry.

Conclusion

This sour soup brings together tangy, spicy, and savory notes in one comforting bowl. With simple ingredients and a few easy techniques, you can create a restaurant-worthy dish right at home. It’s nourishing, flavorful, and perfect for sharing with family and friends.

If you try this recipe, let us know in the comments below! ⭐⭐⭐⭐⭐ Don’t forget to leave a star rating and share your creations on Pinterest or Facebook so others can enjoy it too. What’s your favorite twist on sour soup—extra chili, more vinegar, or something else? Share your ideas!

Frequently Asked Questions (FAQ)

Can I use fresh mushrooms instead of dried shiitake?

Yes! Fresh shiitake (or oyster mushrooms) work just fine. Dried shiitake, however, add a deeper umami flavor.

How do I make this recipe gluten-free?

Simply swap the soy sauces for tamari or a certified gluten-free soy sauce alternative.

Is this recipe freezer-friendly?

Yes, but with one tip: freeze the broth and chicken first, then add tofu and eggs fresh when reheating to keep the texture silky.

How thick should the soup be?

It should have a lightly thickened consistency—enough to coat the back of a spoon, but still pourable. If it feels too heavy, add a splash of broth to thin it.

Can I make this vegetarian?

Absolutely. Use vegetable stock, omit the chicken, and add extra tofu, mushrooms, or even bok choy for a hearty meat-free version.