Jamie Oliver Hot And Sour Soup

Let me tell you, the first time I tasted proper hot and sour soup, I was in the back of a no-frills noodle bar in London’s Chinatown. The rain was falling sideways, my umbrella had flipped inside out twice, and I was cold in that deep, soggy-bones kind of way. Then came the soup — glossy, piping hot, a bit of chilli heat on the lips, tang from vinegar, and chewy mushrooms floating in a rich, steamy broth. It was exactly what I needed.

This recipe brings all of that comfort into your kitchen. It’s a little spicy, a little sour, and wildly satisfying — especially with the soft tofu, slick egg ribbons, and just enough chicken to give it substance. It’s the kind of dish that makes you feel like you’ve just done something heroic with a saucepan.

Why You’ll Love It

• Deep, bold flavour – sweet, salty, spicy, and tangy all at once.
• Super flexible – skip the chicken, add prawns, or keep it veggie.
• Comes together fast – like, 40 minutes from start to slurp.
• Leftovers are gold – reheats like a dream for lunch.
• Low effort, big payoff – uses pantry staples and basic chopping.
• The egg ribbons make you feel like a soup wizard.

Ingredients

• 220g chicken breast
• 12 dried shiitake mushrooms (or 150g fresh)
• ½ cup wood ear mushrooms, chopped

For the broth:

• 6 cups chicken or veg stock (low-sodium)
• 1 tsp red pepper flakes
• 2 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp finely grated ginger
• ½ tsp white pepper (or black)
• 1 tsp sesame oil
• 1 tsp sugar
• ¼ cup white vinegar (or to taste)

For the soup:

• 125g firm tofu, cubed
• ¼ cup bamboo shoots, thinly sliced
• 2 eggs, whisked
• ¼ cup cornstarch
• ¼ cup cold water
• Salt, to taste
• 1 scallion, thinly sliced (for garnish)

How to Make It

Soak your mushrooms:

Cover the dried shiitake in boiling water and let them soak for 20–30 minutes. Once soft, slice them thinly. If using fresh, just slice and crack on.

Make the base and poach the chicken:

Add your stock, ginger, soy sauces, chilli flakes, sugar, sesame oil, and white pepper to a big pot. Bring to a simmer. Add the chicken breast whole, cover, and simmer gently for 10 minutes. Then pull it out and shred with forks.

Build the body of the soup:

Toss the shredded chicken back in with the mushrooms, bamboo shoots, and tofu. Pour in the vinegar and give everything a good stir. Simmer another 10 minutes to let the flavours mingle.

Thicken it just right:

Mix the cornstarch with the cold water to make a slurry. Slowly pour it into the soup while stirring — this keeps it smooth and lump-free. Let it simmer a minute or two until it thickens slightly.

Create the magic egg ribbons:

While stirring the soup gently in one direction, pour in the whisked eggs in a slow stream. They’ll instantly form silky ribbons as they cook — it’s deeply satisfying.

Final season and garnish:

Taste and adjust — want it tangier? Add more vinegar. Spicier? More chilli. Saltier? You know what to do. Finish with sliced scallions and serve piping hot.

Common Mistakes and How to Dodge Them

Why isn’t it thick enough?
Cornstarch didn’t fully activate. Make sure the soup is simmering when you add the slurry, and give it a few minutes to thicken.

My egg ribbons disappeared!
You probably poured too fast or stirred too wildly. Go slow and steady with a gentle swirl.

Too sour or too spicy?
Easy — just add a splash of water or a touch more sugar to balance things out.

Tofu falling apart?
Make sure it’s firm tofu, not the soft stuff. Soft tofu just disintegrates and makes the soup cloudy.

Storage and Reheating

Fridge: Lasts up to 5 days. Store in a sealed container and stir before reheating.

Freezer: Not ideal — the cornstarch texture changes. But if you do freeze it, just add a fresh cornstarch slurry when reheating to fix it.

Microwave: Heat gently in short bursts, stirring between each. Add a splash of water if it’s thickened too much.

Stovetop: Warm over low heat. Stir often. Add more vinegar or soy if the flavour’s mellowed.

Frequently Asked Questions

Can I make it vegetarian?
Absolutely. Just use veggie broth and skip the chicken — maybe double the tofu or add extra mushrooms.

What if I don’t have wood ear mushrooms?
No stress. Use more shiitake or swap in fresh cremini mushrooms. Still tasty.

Do I need both light and dark soy sauce?
Not strictly. Light soy gives saltiness, dark gives colour and depth. If you’ve only got one, use it — but go easy on the salt.

Can I add shrimp?
Yes please! Add peeled prawns when you’d add the chicken — just simmer until pink and cooked through.

Nutrition Facts (Per Serving)

• Calories: 216
• Fat: 6g
• Carbs: 19g
• Protein: 21g
• Sodium: 501mg
• Sugar: 2g