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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.

  • Servings: 4


  • 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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