Name: Harvests HOT & SOUR SOUP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken broth; 1 cups water; 3 tbs soy sauce; 2 tbs Chinese black vinegar (or rice vinegar); 1 tsp sesame oil; 1 tsp white pepper; 0.5 tsp salt; 1 tbs vegetable oil; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 3 tbs cornstarch; 4 tbs cold water (for slurry); 2 whole eggs, lightly beaten; 1 cups black fungus (wood ear), soaked, trimmed and thinly sliced; 1 cups bamboo shoots, julienned (canned or fresh); 1 cups firm tofu, drained and cut into 1/4-inch strips; 0.75 cups shredded dried bean curd (yuba), rehydrated and sliced; 2 stalks scallions, thinly sliced (green and white parts separated); 1 tbs white vinegar (additional, to taste); 1 tsp chili oil or chili paste (optional, to taste); 1 tbs cornstarch (additional, optional for thicker soup)

Method

Soup Base

Combine liquids

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

Add soy sauce, 2 tablespoons Chinese black vinegar, 1 teaspoon white pepper, 1 teaspoon sesame oil, and 1/2 teaspoon salt to the simmering broth. Stir and taste; adjust salt or vinegar later as needed.

Aromatics & Thickening

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add minced ginger and garlic and sauté for 30–45 seconds until fragrant but not browned. Add the aromatics to the simmering pot.

Make slurry

In a small bowl, whisk together 3 tablespoons cornstarch with 4 tablespoons cold water until smooth. Keep nearby.

Main Ingredients

Prepare solid ingredients while broth simmers: thinly slice soaked black fungus to measure 1 cup, julienne or drain 1 cup bamboo shoots, cut firm tofu into 1/4-inch strips totaling 1 cup, and slice rehydrated shredded bean curd (yuba) to about 3/4 cup. Separate scallion whites from greens and thinly slice both.

Add black fungus, bamboo shoots, tofu strips, and shredded bean curd to the simmering broth. Cook gently for 3–4 minutes to heat through and allow flavors to meld.

Thicken the soup

Stir the cornstarch slurry briefly, then slowly drizzle it into the simmering soup while stirring constantly. Continue to simmer for 1–2 minutes until the soup thickens slightly and becomes silky. If you prefer a thicker soup, dissolve an additional 1 tablespoon cornstarch in 2 tablespoons cold water and add a little at a time until desired consistency is reached.

Create egg ribbons

Reduce the heat to low so the soup is gently simmering (not boiling). With a fork, swirl the beaten eggs gently to break up. Using a spoon or a thin stream, slowly pour the beaten eggs into the soup while stirring the soup in one direction to create long, ribbon-like strands. Turn off heat after the eggs set, about 20–30 seconds.

Finishing & Garnish

Stir in 1 tablespoon white vinegar (or to taste). Add 1 teaspoon chili oil or paste if using, and taste. Adjust acidity by adding an additional splash of vinegar if you want more sourness, or a little more soy sauce for saltiness.

Add the scallion whites and give the soup one final stir. Ladle into bowls and garnish with scallion greens. Drizzle a few drops of sesame oil if desired.

Serve hot with additional chili oil and white vinegar on the side for individual adjustment.

Hot & Sour Soup Recipe