Hot Sour Soup Recipe

Prepare broth

In a large pot, bring 6 cups of chicken or vegetable broth to a gentle simmer over medium heat.

Add 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp salt, and 1 tsp sugar to the simmering broth. Stir and taste; adjust soy sauce for saltiness and vinegar for tartness as desired.

Prepare solid ingredients while broth heats: drain and press the firm tofu, then cut into 1/4-inch strips or small cubes (about 8 oz). If using dried wood ear or shiitake mushrooms, soak them in warm water until rehydrated (about 20–30 minutes), then squeeze out excess water and slice into thin strips (about 1 oz dried yields ~1/2–1 cup rehydrated). Julienne 3 oz bamboo shoots if not pre-sliced.

Once the broth is simmering and seasoned, add the sliced mushrooms and bamboo shoots. Simmer 3–4 minutes to meld flavors and heat the bamboo shoots through.

Add the tofu pieces to the pot carefully and simmer another 2 minutes to warm through.

Beat 1 large egg in a small bowl. With the soup at a gentle simmer, stir the soup slowly in one direction to create a gentle whirlpool, then slowly drizzle the beaten egg into the soup in a thin stream. Let the egg set for a few seconds, then gently stir once to break into silky ribbons.

Stir in 2 thinly sliced scallions and 1 tbsp chili garlic sauce (adjust to heat preference). If using, add 1 tsp Chinese black vinegar now or allow diners to add at the table.

Make a slurry: in a small bowl combine 3 tbsp cornstarch with 6 tbsp cold water and whisk until smooth.

With the soup simmering, slowly pour the slurry into the pot while stirring constantly. Continue to simmer for 1–2 minutes until the soup slightly thickens to a silky, broth-coating consistency. If the soup becomes too thick, add a splash of hot water or broth to reach desired texture.

Taste and adjust final seasoning with additional soy sauce, white pepper, or rice vinegar. Remove from heat.

Ladle the hot and sour soup into bowls and garnish with an extra sprinkle of sliced scallions and a drizzle of sesame oil if desired. Serve hot.