I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.
Anita loved the soup but said the mushrooms were too thick and that I should’ve cut them much thinner. I liked them thick since they added a bit of texture to the soup, but thin or thick, it’s great stuff!
I added chicken to our soup, but tofu is probably more common. Or leave it out and you’ll still have the perfect bowl of soup for a cold day.
Classic Hot and Sour Soup
- 2 ounces shiitake mushrooms dried
- 10 cups chicken broth divided
- 2 tablespoons vegetable oil
- 1/3 cup ginger chopped
- 2 tablespoons garlic minced
- 3/4 teaspoon dried red pepper flake
- 1/2 pound chicken cut into small bite-size strips or chunks
- 1/4 cup lime juice
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced, for garnish
- Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
- Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
- Cut off any of the stems and slice the mushroom caps.
- Strain the chicken broth into a bowl and set aside.
- Heat oil in a medium saucepan over medium-high heat.
- Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
- Add the remaining chicken stock, mushroom broth, and chicken.
- Bring to a boil and reduce to a simmer and simmer for 30 minutes.
- In a small bowl whisk together the lime juice and cornstarch. Slowly add to the soup while whisking to combine. Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
- Add soy sauce and sesame oil and serve garnished with green onions.
Nutritional values are approximate.