Hot Sour Soup Recipe

Soak shiitakes

Place dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Let soak 20–30 minutes until softened. Reserve soaking liquid by straining through a fine sieve (discard grit) and set aside; thinly slice the mushrooms and chop any large stems.

Slice pork or chicken into thin bite-size strips (about 1/8–1/4 inch thick). Cut tofu into 1/2-inch thick matchsticks or small cubes. Julienne bamboo shoots if not already. Thinly slice green onions, mince garlic, and julienne ginger.

In a large saucepan or medium Dutch oven, combine chicken stock and the reserved shiitake soaking liquid (about 1 cup) and an additional 1 cup water if needed to reach total 7 cups. Bring to a gentle simmer over medium-high heat.

Add soy sauce, rice vinegar, Chinese black vinegar (if using), sesame oil, white pepper, sugar, and salt. Stir to combine and taste; adjust vinegar for sourness and soy for saltiness. Keep at a gentle simmer.

Add minced garlic, julienned ginger, sliced shiitakes, bamboo shoots, and the thinly sliced pork or chicken to the simmering broth. Cook for 3–4 minutes, stirring occasionally, until the meat is cooked through and the flavors meld.

Add diced or julienned tofu gently and simmer 1–2 minutes to warm through, taking care not to break the tofu excessively.

In a small bowl, whisk cornstarch with 3 tablespoons cold water until fully dissolved to make a slurry with no lumps.

Give the soup a gentle stir and slowly pour the cornstarch slurry into the simmering soup in a thin stream while stirring the soup steadily. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens to a silky, pourable consistency. If it becomes too thick, add a little hot water, 1–2 tbs at a time, to loosen.

In a small bowl, beat the egg lightly. With the soup at a gentle simmer (not a rolling boil), slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction with a fork or chopstick to create silky egg ribbons. Stop drizzling when set to your liking.

Stir in chili paste (adjust to heat preference) and optional chili oil. Taste and adjust seasoning — more vinegar for sour, more white pepper for heat, or a pinch more salt if needed.

Turn off heat and stir in most of the sliced green onions, reserving a little for garnish.

Ladle hot and sour soup into bowls. Garnish with remaining green onions and an extra drizzle of chili oil if desired. Serve immediately with steamed rice or as part of a multi-course meal.