Hot & Sour Soup Recipe

Make the base

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

Add 3 tablespoons light soy sauce, 4 tablespoons rice vinegar, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon granulated sugar, 1 teaspoon white pepper, and 1 tablespoon chili garlic sauce. Stir to combine and simmer gently for 5 minutes to marry flavors.

Prepare ingredients

While the broth simmers, thinly slice the chicken breast across the grain (or cut tofu into matchsticks), slice the shiitake mushrooms, drain and julienne the bamboo shoots, and slice rehydrated wood ear mushrooms if using. Have scallions thinly sliced and ready.

Once the broth is simmering, add the sliced mushrooms, wood ear mushrooms, and bamboo shoots. Simmer 3–4 minutes until mushrooms begin to soften.

Add the thinly sliced chicken (or tofu) to the pot. Cook 2–3 minutes for chicken until just cooked through (no pink) or 1–2 minutes to warm tofu. Reduce heat to maintain a gentle simmer.

Make slurry and thicken

In a small bowl, whisk 3 teaspoons cornstarch with 3 tablespoons cold water until smooth. With the soup at a gentle simmer, stir the slurry again and slowly drizzle it into the pot while stirring the soup constantly. Cook 1–2 minutes until the broth slightly thickens and becomes silky.

Add egg

Lightly beat 1 large egg in a small bowl. Turn off the heat or reduce to the lowest setting so the soup is not vigorously boiling. With the soup gently swirling, slowly drizzle the beaten egg into the pot in a thin stream while stirring in one direction to create delicate ribbons. Stop when the egg is incorporated to your liking.

Taste and adjust seasoning with 1/2 teaspoon salt (or more to taste), additional soy sauce, rice vinegar, or white pepper if desired.

Remove from heat and stir in 1 teaspoon sesame oil. Ladle into bowls and garnish with the sliced scallion greens and an optional extra 1 teaspoon toasted sesame oil or a few drops of chili oil for heat.