Hot & Sour Soup Recipe

Prepare broth base

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

Season broth

Add 3 tbsp light soy sauce, 3 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar and 1 tsp salt. Stir and taste; adjust salt, vinegar, or chili to preferred hot-and-sour balance.

Rehydrate mushrooms

Place 1 oz dried wood ear mushrooms in a bowl, cover with hot water and soak for 20 minutes or until softened. Drain, squeeze out excess water, and slice into thin strips.

Prep vegetables

While mushrooms soak, thinly julienne 1 medium carrot, slice 3 stalks green onions (separate whites and greens), drain and thinly slice 3 oz bamboo shoots, and mince 1 tsp ginger and 2 cloves garlic.

Cook aromatics and vegetables

Once the broth is simmering, add minced ginger and garlic and simmer 1 minute. Add julienned carrot, bamboo shoots, and the mushroom strips. Simmer for 3–4 minutes until vegetables are just tender-crisp.

Prepare tofu

Cut 8 oz firm tofu into 1/2-inch strips or small cubes. Gently drop tofu pieces into the simmering broth and simmer 2 minutes to heat through.

Make cornstarch slurry

Whisk 3 tbsp cornstarch into 4 tbsp cold water until smooth to make a slurry. Stir the broth gently to create a slow whirlpool and gradually pour the slurry in while stirring. Simmer 1–2 minutes until the broth thickens slightly and becomes silky.

Add egg

Beat 1 egg lightly in a small bowl. With the broth at a gentle simmer and stirring in one direction, slowly drizzle the beaten egg into the pot to form thin ribbons. Turn off heat after egg is set.

Finish seasoning

Taste the soup and, if desired, add up to 1 tsp additional rice vinegar and 1 tsp soy sauce to adjust tang and salt. Add up to 1/2 tsp more white pepper for heat, to taste.

Serve

Ladle soup into bowls, garnish with the sliced green onion greens (reserve some whites for cooking if desired), and drizzle a few drops of sesame oil if desired. Serve hot.