Hot & Sour Soup Recipe

In a large pot, combine 6 cups chicken (or vegetable) broth and 1 cup water. Bring to a gentle simmer over medium heat.

Add 3 tbs soy sauce, 3 tbs rice vinegar, 1 tsp dark soy sauce (if using), 1 tsp sugar, 1 tsp white pepper, and 1 tsp sesame oil. Stir and taste; soup should be tangy and slightly salty—adjust vinegar or soy sauce to preference.

While the broth heats, slice the 8 oz chicken or pork into very thin strips against the grain; season lightly with 1/2 tsp salt and a pinch of white pepper.

Cut 6 oz tofu into thin matchsticks and set aside.

If using dried wood ear mushrooms, soak them in warm water for 20–30 minutes until rehydrated, then drain, squeeze excess water, and slice thinly. If using fresh shiitake, slice thinly.

Drain and julienne 1 cup canned bamboo shoots and julienne 1 carrot. Slice scallions thinly, separating white and green parts.

Peel and mince 1 tsp ginger and 1 tsp garlic. Have 1 egg lightly beaten in a small bowl.

Once the broth is simmering, add the ginger, garlic, white parts of the scallions, sliced mushrooms, bamboo shoots, and carrots. Simmer for 3–4 minutes to release flavors.

Add the thinly sliced chicken (or pork) and simmer gently for 2–3 minutes until just cooked through. Add shrimp and cook 1–2 minutes until opaque. Add tofu and warm through for 1 minute.

Stir in 1 tbs chili garlic sauce (or Sriracha) and taste; add more if you want more heat.

In a small bowl, whisk together 3 tbs cornstarch with 4 tbs cold water to make a smooth slurry. Stir the soup to create a gentle vortex and slowly pour in the slurry while stirring constantly. simmer for 1–2 minutes until the soup slightly thickens to a silky, pourable consistency.

Slowly drizzle the beaten egg into the hot soup in a thin stream while gently stirring in one direction to form delicate egg ribbons.

Add the tofu (if not already added) and adjust seasoning: more rice vinegar for sourness, more soy sauce for salt, more white pepper for heat. Add additional ground white pepper to taste.

Ladle the hot & sour soup into bowls. Sprinkle the green parts of the scallions and chopped cilantro over each bowl.

Finish with a small drizzle (about 1/4 tsp) of sesame oil per bowl if desired and offer extra rice vinegar and white pepper at the table.