Hot and Sour Chicken Noodle Soup

Disclaimer time: This soup is not authentic to any culture. Hot & sour soup is traditionally Chinese (as is the egg “drop”); but adding noodles is a very Japanese thing (and rice noodles skew more Thai, as does Tom Yum broth). But it’s warm and savory and spicy and comforting just the same.

  • 4 cups broth (chicken, vegetable, or Tom Yum if available)*
  • 2 chicken breasts, cooked and shredded or 1 large can chicken
  • 1 pkg ramen noodles or comparable amount rice noodles or shirataki noodles
  • 4-8 oz shitake mushrooms
  • 1/2 cup matchstick carrots
  • 1 egg
  • 2 tbsp rice vinegar*
  • 2 tbsp soy sauce*
  • 2 tbsp honey
  • 1-2 tbsp sweet & sour sauce (optional)
  • 1 tbsp sesame oil
  • 1 tsp minced garlic (3-4 cloves)
  • 1/2 tsp ground ginger (or 1 tsp fresh grated)*
  • 1/2 tsp white pepper
  • 1/2 tsp chili garlic paste*

    *(may not need these ingredients if Tom Yum broth is used)

Boil broth, vegetables, and all seasonings until carrots have softened and mushrooms have given up their liquid; reduce heat to medium. Add chicken and noodles, stirring until noodles are al dente. Increase heat to medium-high and beat egg in small bowl. When soup is bubbling, remove from heat and drizzle egg into pot. Serve immediately.

This Tom Yum seasoned broth was a lucky find (and seeing it in the pantry inspired this soup!)

4 thoughts on “Hot and Sour Chicken Noodle Soup

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