Hot and Sour Soup - All Our Way
This soup is a spicy comfort food that you can adapt to your taste. The Asian flavor comes from the dark sesame oil and rice vinegar while the heat comes from the Asian chili sauce (sambal oelek)
Servings: 12
Calories: 164kcal
Ingredients
- 2 boneless chicken breasts or use rotisserie chicken breasts shredded
- 2 quarts + 3 cups chicken stock
- 3 stalks celery diced
- 5 green onions sliced including the green diced
- 2 teaspoons Asian chili sauce like sambal oelek
- 2 Tablespoons dark sesame oil
- 6 Tablespoons soy sauce divided
- 4 pinches white pepper
- ¾ Tablespoon sugar may use honey
- 8 dried black mushrooms -- more if you like. Slice once they have been softened.
- 4 Tablespoons rice vinegar
- ½ cup bamboo shoots
- ½ cup sliced water chestnuts
- 1 nest Asian egg noodles
- 2 Tablespoons cornstarch
- 8 oz. Tofu cubed extra firm
- 2 eggs optional
Instructions
- Cook the 2 chicken breasts in 2 cups of chicken broth letting the breasts gently simmer for 15 to 20 minutes until cooked through. Let cool then shred with fork. Save the chicken broth to add to the soup. If you use rotisserie chicken breasts, shred them and add the 2 cups of broth to the overall liquid.
- Mix cornstarch with 2 tablespoons of soy sauce, set aside.
- Soak black mushrooms for 20 minutes in 1 cup of chicken stock. I use a French press to keep the mushroom submerged in the liquid.
- In a Dutch oven or deep pot sauté the diced celery in the 1 ½ tablespoons sesame oil until soft. Add the green onions and sauté for 15 seconds. Add the bamboo shoots and water chestnuts.
- Add 4 Tablespoons soy sauce, vinegar, pepper, chili paste, and sugar. Stir together. Now pour in the chicken stock and reserved liquids into the pot and bring to a simmer. Cook for about 10 minutes.
- Add the sliced black mushrooms, shredded chicken and let the soup come to a simmer again. Simmer about 5 minutes. Add the tofu. Stir in the cornstarch soy sauce mixture along with the Asian egg noodles nest. Simmer for 2 minutes.
- If you want eggs beat them with 1 ½ teaspoon sesame oil. Whisking with fork, pour into the simmering soup in a fine stream. Garnish with a little green onion when serving.
Notes
- We like our soup spicy but you can increase or decrease the seasonings to your taste.
Nutrition
Calories: 164kcal | Carbohydrates: 11g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 773mg | Potassium: 323mg | Fiber: 1g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.3mg