A5. Hot & Sour Soup, Spicy Recipe

Soak the dried shiitake mushrooms in 1 cup hot water for 20–30 minutes until soft. Reserve the soaking liquid, strain through a fine sieve or paper towel to remove grit, and chop the mushrooms thinly. Add back up to 1/2 cup of the mushroom soaking liquid to the broth later for extra umami.

Thinly slice the chicken across the grain into very thin strips. Cut tofu into thin matchsticks. Julienne the bamboo shoots and carrot. Slice green onions, mince garlic and ginger.

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

Add soy sauce, rice vinegar, chili garlic sauce, sesame oil, minced garlic and ginger, and the reserved mushroom soaking liquid (up to 1/2 cup). Stir and simmer for 4–5 minutes to allow flavors to meld.

Add the chopped rehydrated shiitake, bamboo shoots, shredded carrot, and tofu to the simmering broth. Simmer gently for 3 minutes.

Stir the thinly sliced chicken into the simmering soup and poach until just cooked through, about 2–3 minutes depending on thickness. Keep the soup at a gentle simmer — do not boil vigorously or the proteins will become tough.

Whisk together the cornstarch and 6 tablespoons cold water to make a smooth slurry. Stir the soup in a slow steady stream and simmer for 1–2 minutes until the broth slightly thickens and turns glossy.

Beat the egg lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the egg in a thin stream while stirring the soup in one direction to create thin egg ribbons. Turn off the heat once the egg is set.

Taste and season with white pepper and salt. Add more rice vinegar or soy sauce to adjust sourness and saltiness, and more chili garlic sauce or chili oil if you want it spicier.

Ladle soup into bowls and garnish with sliced green onions and chopped cilantro. Add a few drops of additional chili oil or a sprinkle of chili flakes if desired.

Serve hot. This recipe yields about four 12-oz servings (approximately 48 oz total). Reheat gently; avoid boiling to preserve texture.