Restaurant Style Hot & Sour Chicken Mushroom Soup By My Own Recipes

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth provides a lighter flavor, while bouillon is cost-effective.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are a more economical cut.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less salty.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is a budget-friendly alternative.

Prepare chicken by finely chopping or grinding it into a paste.

Soak mushrooms in warm water until soft, then slice thinly.

In a pot, combine chicken broth and bring to a simmer over medium heat.

Add the chopped chicken and cook until it turns white, about 3-4 minutes.

Stir in the sliced mushrooms, bamboo shoots, and carrots; simmer for 5 minutes.

Mix soy sauce, rice vinegar, and white pepper in a small bowl.

Slowly pour the soy sauce mixture into the pot, stirring well.

In a separate bowl, whisk the egg and slowly drizzle it into the soup while stirring.

Thicken the soup by mixing cornstarch with a little water, then add to the pot.

Adjust seasoning with salt and sesame oil to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens