Hot & Sour Soup Recipe

Heat broth and aromatics

In a large pot, combine the chicken (or vegetable) broth and 1 cup water. Bring to a gentle simmer over medium heat.

Add the julienned ginger and minced garlic to the simmering broth. Let cook for 2 minutes to infuse flavor.

Stir in the soy sauce, rice vinegar, dark vinegar, sugar, sesame oil, white pepper, and chili garlic sauce. Taste and adjust sour/spicy balance — add more rice vinegar for mild sourness or extra dark vinegar for depth.

Add the sliced shiitake mushrooms and drained bamboo shoots to the pot. Simmer for 3–4 minutes until mushrooms have softened.

Add the tofu matchsticks and shredded chicken (if using). Simmer gently 2–3 minutes just to heat through and allow flavors to meld. Be careful not to break the tofu.

Stir in the white parts of the scallions and continue simmering on low heat while you prepare the slurry and eggs.

Whisk the cornstarch with the 6 tablespoons cold water until fully smooth to make a slurry.

Slowly pour the slurry into the simmering soup in a thin stream while stirring the soup gently in one direction. Continue simmering for 1–2 minutes until the soup slightly thickens to a silky, coat-the-spoon consistency. If it becomes too thick, add up to 1/2 cup water or broth to loosen.

Beat the two eggs lightly in a small bowl. With the soup at a gentle simmer, use a fork or chopstick to create a slow circular motion in the pot, then very slowly drizzle the beaten eggs into the moving broth. Let the eggs set for 10–15 seconds before stopping the swirl; this forms thin ribbons. Stop stirring and let the soup sit a moment so the ribbons finish setting.

Taste the soup and adjust seasoning with salt, extra white vinegar to increase sourness, a pinch of sugar if too sharp, and additional chili sauce if more heat is desired.

Turn off the heat and drizzle the remaining 1/2 teaspoon toasted sesame oil over the surface. Stir in the green parts of the scallions.

Ladle the hot & sour soup into bowls and garnish with cilantro leaves if using. Serve immediately with extra rice vinegar and chili sauce on the side for guests to adjust to taste.