Hot Sour Soup Recipe

Soak dried wood ear fungus according to package until soft, drain and thinly slice. If using fresh mushrooms, clean and thinly slice to measure about 1 cup.

Thinly slice pork or chicken across the grain and toss with 1 tsp soy sauce and a pinch of white pepper; set aside to marinate briefly (10 minutes).

Cut tofu into matchsticks, julienne carrot, drain and julienne bamboo shoots, mince garlic, julienne ginger, and separate scallion whites and greens; beat the egg in a small bowl.

Mix cornstarch and cold water to form a smooth slurry; keep nearby.

Saute aromatics

In a large pot over medium heat, add 1 tsp neutral oil. Add minced garlic, julienned ginger and the scallion whites; sauté for 30–45 seconds until fragrant but not browned.

Add the sliced mushrooms, bamboo shoots, wood ear fungus, and carrots to the pot. Stir and cook for 1–2 minutes to combine flavors.

Pour in the chicken or vegetable broth and 1 cup water. Add the soy sauce, rice vinegar, dark soy (if using), sesame oil, white pepper, sugar and salt. Stir to combine and bring to a gentle boil over high heat.

Once boiling, reduce to a simmer and let the broth simmer for 4–5 minutes to allow vegetables to soften and flavors to meld.

Add the thinly sliced pork or chicken to the simmering broth. Stir gently and cook for 1–2 minutes until just cooked through (time depends on thickness).

Stir in the tofu matchsticks and cook for another 30–60 seconds to warm through.

Taste the soup for seasoning. At this point adjust salt, white pepper, or extra vinegar for sourness. Add the 1 tsp chili paste (or more to taste) and chili oil if using.

With the soup at a gentle simmer, slowly stir in the cornstarch slurry in a thin stream while stirring the soup to avoid lumps; the soup will thicken slightly within 30–60 seconds. If you prefer thicker consistency, add up to an additional 1 tsp cornstarch mixed with 1 tsp cold water.

Bring the soup back to a gentle simmer for 30 seconds to cook the starch. Reduce heat to low.

With a fork or chopstick, create a gentle whirlpool in the center of the pot and slowly pour the beaten egg in a thin stream while stirring gently to create silky egg ribbons. Let sit without stirring for 10–15 seconds to set.

Turn off heat. Stir in 1 tablespoon additional white vinegar (or to taste) for pronounced sourness, and adjust soy sauce or salt if needed. Sprinkle the scallion greens over the top and add a final grind of white pepper.

Ladle the hot and sour soup into bowls. Serve immediately with extra chili paste, vinegar, or chili oil at the table for guests to adjust spice and sourness.