Hot And Sour Soup Recipe

Combine stock and seasonings

In a large pot over medium-high heat, add 6 cups of chicken or vegetable stock and 1 cup of water. Stir in 3 tbs light soy sauce, 3 tbs rice vinegar, 1 tbs chili garlic sauce, 1 tsp white pepper, 1 tsp salt, and 1 tsp sugar. Bring the mixture to a gentle simmer.

While the stock heats, warm 1 tbs neutral oil in a skillet over medium heat. Add 2 cloves minced garlic, 1 tbs minced or julienned ginger, and the thinly sliced shallot. Sauté 1–2 minutes until fragrant and translucent but not browned.

Add the sautéed aromatics to the simmering stock. Then add 6 oz thinly sliced shiitake mushrooms, 3 oz drained julienned bamboo shoots, and the optional julienned small carrot. Simmer for 4–5 minutes until mushrooms are tender and flavors meld.

Add the protein components: stir in 8 oz tofu cut into thin matchsticks and 4 oz thinly sliced cooked pork (if using). Simmer gently for 2–3 minutes to warm through and let flavors combine.

Adjust heat to maintain a gentle simmer — avoid vigorous boiling so the tofu doesn't break apart.

Prepare the cornstarch slurry: whisk 3 tsp cornstarch with 3 tbs cold water until smooth. Slowly pour the slurry into the simmering soup while stirring gently. Continue stirring for 1–2 minutes until the soup thickens slightly to a silky consistency. If you prefer a thinner soup, use half the slurry; for thicker, add the rest.

Create the egg ribbons: with the soup at a gentle simmer, slowly drizzle the 1 lightly beaten egg in a thin stream while stirring the soup in one direction with a fork or chopsticks to create fine ribbons or wisps of cooked egg. Turn off the heat after the egg is set (about 30–45 seconds).

Taste and adjust seasoning — add more rice vinegar for tang, soy sauce for saltiness, or chili sauce for heat as desired. Stir in 1 tsp sesame oil for aroma.

Ladle the soup into bowls and garnish with 2 stalks thinly sliced green onions and 2 tbs chopped cilantro if using. Serve hot.