Hot & Sour Soup Recipe

Soak dried shiitake mushrooms in warm water for 20–30 minutes until soft. Reserve soaking liquid, strain to remove grit, and measure about 1/4 cup; chop mushrooms thinly. If using wood ear mushrooms, soak and slice as well.

Thinly slice chicken and pork across the grain into bite-sized strips. Cut tofu into 1/3-inch strips. Julienne bamboo shoots and carrots if not pre-sliced. Slice white and green parts of scallions separately. Mince garlic and ginger.

Whisk cornstarch with cold water to make a smooth slurry; set aside. Beat the egg lightly in a small bowl and keep ready.

In a large pot (4–5 quart), combine 6 cups chicken or vegetable stock and 1 cup water. Add reserved strained shiitake soaking liquid (if using) up to 2–3 tablespoons for extra mushroom flavor—do not add sediment. Bring to a gentle simmer over medium heat.

Add the minced garlic, ginger, light soy sauce (2 tbs), dark soy sauce (1 tsp), Shaoxing wine (1 tbs), rice vinegar (4 tbs), sugar (1 tsp), 1 tsp white pepper, chili garlic sauce (1 tbs), and 1/2 tsp salt. Stir to combine and taste; adjust sourness (more rice vinegar) or heat (more chili) to preference. Keep simmering gently for 3–4 minutes to marry flavors.

Add the thinly sliced chicken and pork to the simmering broth. Stir gently to separate the pieces and poach until just cooked through, about 2–3 minutes depending on thickness.

Add the sliced shiitake and wood ear mushrooms, bamboo shoots, and carrots. Simmer for another 2 minutes so vegetables warm through and absorb flavors.

Gently stir in the tofu strips and cook for 1–2 minutes more to heat through without breaking them apart.

Give the cornstarch slurry a quick stir, then slowly stream it into the simmering soup while stirring the pot gently. Bring to a gentle simmer; the broth will begin to thicken. Use more slurry (1 tbs cornstarch mixed with 2 tbs water at a time) if you prefer a thicker texture.

Once the soup has thickened slightly and is simmering, remove the pot from the heat momentarily. With the soup gently swirling, slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create silky egg ribbons.

Return the pot to very low heat for 15–20 seconds just to set the egg—do not boil. Stir in 1 tsp sesame oil and an additional 1/4 tsp white pepper; taste and adjust seasoning with a little more salt, soy, or vinegar if needed.

Ladle the hot & sour soup into bowls. Garnish with the green parts of scallions (thinly sliced). Optionally serve with extra rice vinegar, chili oil, or soy sauce at the table for individual adjustment.