Hot And Sour Soup Recipe

If using dried wood ear or black fungus, soak in warm water for 20–30 minutes until rehydrated, then drain, squeeze out excess water and slice into thin strips. Clean and slice shiitake mushrooms. Julienne bamboo shoots if not pre-sliced. Drain and cut tofu into 1/2-inch slices or small rectangles. Thinly slice chicken across the grain if using. Mince garlic and ginger. Thinly slice green onions, separating whites and greens.

Sauté aromatics

In a large pot over medium heat, warm 1 tablespoon vegetable oil. Add minced garlic, ginger and the white parts of the green onions. Sauté for 30–45 seconds until fragrant but not browned.

Cook chicken (if using)

Add the thinly sliced chicken to the pot, stir-fry for 2–3 minutes until just opaque on the outside. Push to one side.

Add mushrooms and bamboo shoots

Add sliced shiitake mushrooms, wood ear fungus and bamboo shoots. Stir and cook for 1–2 minutes to combine flavors.

Pour in the 6 cups chicken or vegetable broth and 1 cup water. Bring to a gentle boil over medium-high heat. Stir in light soy sauce, dark soy sauce, rice vinegar, sugar, sriracha/chili paste and white pepper. Reduce heat to medium-low and simmer for 6–8 minutes to let flavors meld and cook the fillings through.

Add the tofu pieces to the simmering broth and gently stir so tofu warms and absorbs flavor, about 2 minutes.

Prepare cornstarch slurry by whisking 3 teaspoons cornstarch with 3 tablespoons cold water until smooth. Slowly pour the slurry into the simmering soup in a thin stream while stirring gently. Allow soup to simmer for 1–2 minutes until slightly thickened. Adjust thickness by adding a little more slurry (use equal parts cornstarch and cold water) if desired.

Reduce heat to low. With the soup at a gentle simmer, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction to create silky egg ribbons. Do not over-stir; once ribbons form, stop adding the egg.

Stir in sesame oil and additional rice vinegar to brighten the flavor. Taste and adjust seasoning with salt and extra white pepper or sriracha if you want more heat or tang. Add the green parts of the scallions and optional chopped cilantro.

Ladle the hot and sour soup into bowls. Serve immediately with extra rice vinegar, chili oil or white pepper on the side so diners can adjust tang and heat to taste.