Hot and Sour Broth with Shredded Chicken

This is a version of the classic Chinese hot and sour soup. Unlike the traditional version, though, this broth is very light. If you cannot find the mushrooms or other ingredients, improvise.
Whole Living
  • Yield Serves 4
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  • 6 large dried black mushrooms, lightly washed
  • 6 dried tree ear mushrooms, lightly washed
  • 6 dried tiger lily buds
  • 4-8 fresh thai chili peppers, or to taste
  • 6 cups Chicken Stock, or low-sodium canned, or water
  • 1 chicken breast, poached and shredded
  • 1/2 cup thinly sliced bamboo, or bamboo shoots
  • 2 medium carrots, cut into matchsticks
  • 1/2 pound firm tofu, cut into 1/2-inch cubes
  • 1/4 cup chopped scallions
  • 1/4 cup cilantro leaves
  • 1 lime, zested


  1. In a large saucepan or stockpot, combine the black and tree ear mushrooms, tiger lily buds, and chili peppers with the stock or water. Bring to a boil.

  2. Remove from the heat and steep for 30 minutes. Remove 2 black and 4 tree ear mushrooms, cut into 1/4-inch slices, and reserve.

  3. Reheat the stock until almost boiling. Divide the chicken, bamboo, carrots, tofu, and scallions among 4 bowls. Pour the hot broth into the bowls and garnish with the reserved mushrooms, cilantro leaves, and lime, and serve.

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