Hot & Sour Soup Recipe

Rehydrate mushrooms

Place dried shiitake mushrooms and dried wood ear in a bowl and cover with hot water. Soak for 20–30 minutes until soft. Reserve soaking liquid, strain through a fine sieve or coffee filter to remove grit, and add 1/2 cup of the clear soaking liquid to the stock later for extra umami. Thinly slice shiitake caps and tear wood ear into bite-sized strips. If using fresh mushrooms, thinly slice and skip soaking.

If using pork: slice very thinly across the grain (1–2 mm). Marinate briefly with 1 tsp soy sauce and 1/2 tsp cornstarch (optional) for 10 minutes. If using cooked shredded chicken, have it ready. Drain and julienne bamboo shoots if not already julienned. Cut tofu into thin 1/4-inch strips and set aside.

In a large pot, bring 6 cups chicken (or vegetable) stock and 1 cup water to a simmer over medium heat. Add the reserved mushroom soaking liquid (about 1/2 cup) if available.

Add minced garlic, julienned ginger, the white parts of the scallions, sliced shiitake, shredded wood ear, and bamboo shoots. Simmer gently 5–7 minutes to meld flavors.

Stir in 2 tbs light soy sauce, 3 tbs Chinese black vinegar (start with 2 tbs if you prefer milder sour), 1 tsp sesame oil, 1 tsp white pepper, and 1 tsp salt. Taste and adjust sourness and salt: add up to 1 tbs more black vinegar or 1 tsp rice vinegar for brightness.

If using raw pork slices, add them now and simmer gently for 2–3 minutes until just cooked through. If using pre-cooked chicken, add it to warm through.

Gently add tofu strips and simmer 1–2 minutes to heat through, taking care not to break them apart.

Make a cornstarch slurry by whisking 3 tsp cornstarch into 3 tbs cold water until smooth. With the soup at a gentle simmer, slowly pour the slurry in while stirring the soup in one direction. Allow the soup to thicken slightly (about 1 minute). The soup should be silky and coat the back of a spoon but not gummy. Add more slurry (1 tsp cornstarch mixed with 1 tbs water) if you prefer a thicker consistency.

Beat 1 egg in a small bowl. With the soup at a gentle simmer, slowly stream the beaten egg into the soup while stirring gently in one direction (or pour into a swirl) to create thin ribbons. Turn off heat after egg is set but still silky (10–20 seconds).

Stir in 1 tsp chili paste (or to taste) and 1 tsp chili oil if using. Adjust seasoning: more soy for saltiness, more black or rice vinegar for sour, more white pepper for heat. Add toasted sesame oil (1 tsp) for aroma. Add additional white pepper (1/2 tsp) if desired.

Ladle soup into bowls. Garnish with sliced scallion greens and chopped cilantro if desired. Serve hot with extra black vinegar and chili oil at the table for individuals to adjust sourness and heat.