Chinese Hot and Sour Soup

This delicious soup is quick and easy to make.


  • 2 teaspoons Sue Bee® Honey
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 8 ounces firm tofu
  • 1 1/2 tablespoons cornstarch
  • 2-3 tablespoons soy sauce
  • 2 1/2 cups chicken stock
  • 1/3 cup green onion
  • 2 cups fresh mushrooms
  • 8 ounces boneless skinless chicken breasts
  • 2 teaspoons dark sesame oil
  • 4 large dried shiitake mushrooms
  • 3/4 cup canned bamboo shoot
  • 1/4 teaspoon hot red pepper sauce


  • In a small saucepan, bring 1 cup of the water to a boil.
  • Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain.
  • Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid.
  • Slice the mushrooms, discarding the stems.
  • In a large saucepan, heat the oil over moderate heat.
  • Add the chicken and saute for 4 minutes or until no longer pink on the outside.
  • Add the soaked mushrooms, fresh mushrooms, Sue Bee® honey, green onions, stock, soy sauce and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  • Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water.
  • Stir the cornstarch mixture into the simmering soup and cook for 5 minutes.
  • Stir in the tofu, vinegar, and red pepper sauce.
  • Cook until the tofu is heated through.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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