Hot + Sour Soup Recipe

Combine chicken stock and 1 cup water in a large pot and bring to a gentle simmer over medium heat.

Add soy sauce, rice vinegar, sesame oil, Sriracha, white pepper, salt, and sugar to the simmering broth. Stir and keep at a low simmer while preparing other ingredients. Taste and adjust the balance of salty, sour, and spicy as desired.

Place dried shiitake mushrooms in 1 cup hot water and let soak 20–30 minutes until soft. Reserve soaking liquid by straining through a fine sieve and add 1/4 cup of the strained liquid to the broth for extra mushroom flavor (leave any grit behind).

Slice rehydrated shiitake stems thinly and roughly chop caps. Thinly slice wood ear mushrooms (if using fresh, slice thin) and drain the canned bamboo shoots. Julienne carrot if not already prepared.

Add the prepared mushrooms, bamboo shoots, and carrots to the simmering broth and simmer gently for 5 minutes so vegetables soften and flavors meld.

If using chicken and/or shrimp: slice chicken as thin as possible across the grain. Add the chicken and chopped shrimp to the simmering broth. Poach gently 3–4 minutes until chicken is cooked through and shrimp are opaque.

Egg Finish

Beat the egg lightly in a small bowl. With the broth at a gentle simmer, slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create thin egg ribbons. Stop stirring after each drizzle to allow ribbons to set briefly.

Stir in sliced scallions and cilantro (if using) and remove the pot from heat. Taste and adjust seasoning: add additional rice vinegar for more sourness, chili oil or Sriracha for heat, or a pinch more salt if needed.

Make a cornstarch slurry by whisking 3 tsp cornstarch into 3 tbsp cold water until smooth.

While stirring the soup gently, slowly pour the slurry into the pot. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens. If you prefer a thicker soup, make an additional 1–2 tsp cornstarch slurry and repeat, adding 30–60 seconds of simmering between additions.

Ladle the hot and sour soup into bowls. Finish each bowl with a drizzle of sesame oil and a few drops of chili oil or an extra sprinkle of white pepper if desired.

Serve immediately, with additional rice vinegar and chili oil on the side so diners can adjust acidity and heat to taste.