House of Asia > Recipes > Hot and sour soup with chicken and shiitake mushrooms

Hot and sour soup with chicken and shiitake mushrooms

25 min.

4 servings

mild

4.8 / 5. Number of votes: 37

No one has rated this recipe yet.

Attention, we have something for fans of spicy and sour flavors. Black Cherry Inspired by Sichuan cuisine, she created a recipe for an extraordinary soup with aromatic shiitake mushrooms and bamboo shoots. Curious to see what came out of it? See how Czarna Wisienka (Black Cherry) handled this recipe – Click here

Vegetables Chinese Mushrooms 15-30 minutes

Ingredients

1 pack Shiitake mushrooms
2-3 tablespoons light soy sauce
2 tablespoons rice vinegar
2 chicken breasts
2 tablespoons of oil
1 chili pepper
2 garlic cloves
1 shallot
1/2 red pepper
1 carrot
1 teaspoon of potato flour
approx. 1 liter of broth

To serve:

A method of preparing

Pour boiling water over the shiitake mushrooms and leave for a few minutes to soften, then cut them into smaller pieces.
Fry the finely chopped chili pepper, garlic, sliced shallot and potato flour in oil for 2 minutes.
Add the chicken breasts, bell peppers, carrots, and shiitake mushrooms along with their soaking water. Pour in the light soy sauce, vinegar, and broth. Simmer for 15 minutes.
Serve the soup with bamboo shoots, chives, sesame oil and sesame seeds.

TIP: Instead of chicken, you can add large cubes of natural or smoked tofu to the soup. In this case, use 1,5 cubes of tofu.