Hot & Sour Soup Recipe

Soak dried wood ear mushrooms in warm water for 20–30 minutes until rehydrated. Rinse, trim any tough bits, and slice into 1/4-inch strips. Reserve soaking liquid, strain if sandy.

Drain and press the tofu for 10–15 minutes, then cut into 1/2-inch strips or small cubes.

Shred roasted chicken into bite-sized pieces (about 1.5 cups). Thinly slice scallions, julienne ginger and carrot, and mince garlic.

Whisk cornstarch with 2 tablespoons cold water to make a smooth slurry. Lightly beat the egg in a small bowl.

Heat 1 tablespoon neutral oil in a large pot over medium heat. Add julienned ginger and minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Add shredded roasted chicken and sauté 1–2 minutes to warm and pick up aromatics.

Pour in 6 cups chicken broth and 1 cup water and bring to a gentle simmer over medium-high heat.

Stir in light soy sauce, Chinese rice vinegar, dark rice vinegar (if using), 1 teaspoon white pepper, 1 tablespoon Szechuan or chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon salt. Taste and adjust vinegar or soy to get a balanced hot-and-sour profile (more vinegar for sour, more chili oil or white pepper for heat).

Add the soaked and sliced wood ear mushrooms and the julienned carrot to the simmering broth. Simmer 2–3 minutes to heat through and allow mushrooms to release flavor.

Gently add tofu pieces to the simmering soup and simmer another 2 minutes so tofu warms without breaking apart.

Give the cornstarch slurry a quick re-stir and slowly drizzle into the simmering soup while stirring gently. The soup should thicken slightly within 30–60 seconds to a lightly viscous consistency typical of hot & sour soup. Add a touch more slurry if you prefer thicker.

Reduce heat to low. While stirring the soup gently in one direction, slowly stream the beaten egg into the simmering broth (about 1 tablespoon at a time) to create thin ribbons. Do not boil vigorously after adding egg to keep ribbons delicate.

Adjust seasoning: add additional 1–2 teaspoons rice vinegar for more sour, extra white pepper for heat, or salt to taste. If the soup tastes flat, add 1/2 teaspoon soy sauce or a pinch of sugar to round flavors.

Ladle soup into bowls. Drizzle a little extra chili oil if desired and finish with additional white pepper to taste.

Garnish with sliced scallions and chopped cilantro if using. Serve immediately while hot.