Hot & Sour Soup Recipe

Prepare stock

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

Add 3 tablespoons soy sauce, 1 teaspoon dark soy sauce (or omit if not using), 3 tablespoons black vinegar, 1 tablespoon chili garlic sauce, 1 teaspoon white pepper, and 1 teaspoon sugar. Stir and simmer gently for 3–4 minutes to marry flavors.

If using dried shiitake and wood ear mushrooms, rehydrate them in hot water for 20–30 minutes, then drain, squeeze excess water, and thinly slice the caps and wood ear. Reserve soaking liquid, strain and add up to 1/2 cup to the broth for extra flavor if desired.

Thinly slice the chicken or pork across the grain into bite-sized shreds. Toss the raw meat with 1 teaspoon soy sauce and 1 teaspoon cornstarch (from the thickening section) to lightly marinate for 5–10 minutes.

Add the sliced meat to the simmering broth and cook until just opaque and cooked through, about 2–3 minutes for thin slices. Remove pieces with a slotted spoon and keep in the pot.

Add the sliced shiitake, wood ear, bamboo shoots, and tofu strips to the pot. Simmer gently for 2–3 minutes to heat through and allow flavors to combine.

Slice the white parts of the scallions and add them to the soup during the last minute of simmering; reserve green tops for garnish.

Make a cornstarch slurry by combining 3 teaspoons cornstarch with 4 tablespoons cold water, mixing until smooth and lump-free.

With the broth at a gentle simmer, slowly stir in the slurry in a steady stream while stirring the soup. Continue to simmer for 1–2 minutes until the soup slightly thickens to a broth that coats the back of a spoon. If you prefer a thicker soup, prepare an additional 1 teaspoon cornstarch mixed with 1 tablespoon cold water and add a little at a time.

Reduce heat to low. Slowly pour the 2 lightly beaten eggs in a thin stream into the soup while stirring gently in a circular motion to create ribbons (egg drop). Stop stirring briefly if you want larger ribbons.

In a small skillet or spoon, heat 1 tablespoon vegetable oil with 1 teaspoon sesame oil, 1 tablespoon minced garlic, and 1 tablespoon julienned ginger for about 20–30 seconds until fragrant (do not brown). Immediately stir this aromatic mix into the soup for added fragrance.

Taste and adjust seasoning: add up to 1/2 teaspoon salt if needed, more vinegar if you want extra sourness, and more chili garlic sauce or white pepper for heat. Remember flavors should be balanced — hot, sour, salty, a hint of sweet.

Ladle soup into bowls, garnish with reserved sliced green parts of scallions and an optional drizzle of chili oil for extra heat. Serve hot.