Hot & Sour Soup Recipe
Hot sour soup: Master this authentic recipe in your Instant Pot or stovetop in under 45 minutes. Savory, tangy, and spicy with tender chicken and crisp vegetables.
Ingredients
- 1 medium chicken breast (finely minced (about 1/2-1 pound))
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon white pepper
- 1 ounce dried woodear mushrooms (dried black fungus, rehydrated)
- 6 cups chicken broth
- 1 cup sliced carrots (julienned or sliced)
- 1 cup finely sliced bamboo shoots
- 1 cup sliced Shiitake mushrooms (rehydrated)
Instructions
- Rehydrate dried mushrooms: Soak woodear and shiitake mushrooms in warm water for 20-30 minutes until softened. Drain and slice the shiitakes. Discard woodear stems if tough.
- Prepare chicken: In a small bowl, toss the minced chicken with cornstarch, soy sauce, mirin, and white pepper. Let it marinate for 10 minutes.
- Sauté chicken: In your Instant Pot on 'Sauté' or a stovetop pot, briefly sauté the minced chicken until it's no longer pink. Remove chicken and set aside.
- Simmer broth: Add chicken broth, sliced carrots, and sliced bamboo shoots to the pot. Bring to a boil, then reduce heat and simmer for 5-7 minutes until carrots are tender-crisp.
- Add mushrooms and chicken: Stir in the rehydrated and sliced shiitake mushrooms and the cooked chicken. Simmer for another 3-5 minutes.
- Finish and serve: Stir in the rehydrated woodear mushrooms and cook for 1 minute. Taste and adjust seasoning if needed. Serve hot, garnished as desired.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.