Hot & Sour Soup Recipe

Prepare base

In a medium pot, combine 6 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add 1 tablespoon dark soy sauce, 3 tablespoons rice vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 tablespoon chili garlic sauce, 3 teaspoons white pepper, 1 teaspoon salt, and 1/2 teaspoon sugar to the simmering broth. Taste and adjust vinegar (hotness) and soy (saltiness) to your preference.

Prep proteins

Thinly slice the chicken (and pork if using) across the grain into matchstick-width strips about 2 inches long. Chop shrimp into small pieces if using. Press tofu between paper towels and cut into 1/4-inch-wide matchsticks.

When the broth is simmering, add the sliced chicken and pork and simmer gently for 3–4 minutes until just cooked through. Add shrimp and tofu and simmer another 1–2 minutes until shrimp turn opaque and tofu is heated through.

Rehydrate and slice mushrooms

If using dried wood ear mushrooms, place 1/4 cup in warm water for 15 minutes until rehydrated, then rinse, squeeze out excess water and slice thinly. If using fresh shiitake, thinly slice caps.

Slice 2 fresh shiitake mushrooms thinly (if using), julienne 1/2 cup bamboo shoots, mince 1 tsp ginger and 1 tsp garlic, and thinly slice 2 scallions (white and green parts separated). Add mushrooms, bamboo shoots, ginger and garlic to the simmering broth along with the proteins and simmer 2–3 minutes so flavors meld.

Make slurry

In a small bowl, whisk 2 teaspoons cornstarch into 2 tablespoons cold water until fully dissolved to make a slurry.

Bring the soup to a gentle boil, stir the soup in a steady circular motion, then slowly drizzle in the cornstarch slurry while stirring to thicken. Reduce heat to low so soup is hot but not vigorously boiling.

Add egg ribbons

Beat 1 egg white lightly in a small bowl. With the soup at a gentle simmer, slowly stream the beaten egg white into the soup while stirring in one direction to create thin ribbons. If you prefer whole-egg ribbons, lightly beat the whole egg and use the same method.

Taste and adjust final seasoning: add more rice vinegar for acidity, more chili garlic sauce or white pepper for heat, or a pinch of salt if needed. Stir in 1 teaspoon sesame oil (if desired) and remove from heat.

Ladle soup into bowls. Garnish with the sliced green parts of the scallions. Serve immediately with extra rice vinegar, chili garlic sauce, and white pepper on the side for guests to adjust heat and sourness to taste.