Hot And Sour Soup Recipe

Bring liquids to simmer

In a 4–5 quart pot, combine the chicken or vegetable broth and 1 cup water. Bring to a gentle simmer over medium heat.

Once simmering, add the soy sauce, rice vinegar, white pepper, sesame oil, sugar, salt, and chili garlic sauce. Stir to combine and taste; adjust vinegar for sourness or soy for saltiness.

If using chicken: slice very thin (against the grain) into 1/8–1/4 inch strips. If using tofu: drain and cut into matchsticks. Lightly season the protein with a pinch of salt and 1/2 tsp soy sauce.

Add the sliced mushrooms, bamboo shoots, carrots, and wood ear mushrooms (if using) to the simmering broth. Simmer 3–4 minutes until mushrooms are softened and carrots are tender-crisp.

Add the thinly sliced chicken or tofu to the simmering broth. If chicken, simmer gently 3–4 minutes until cooked through. Taste broth again and adjust seasoning as needed.

Stir in the sliced green onions (scallions) and remove the pot from a steady boil so it is simmering gently for the next step.

Whisk the cornstarch with 1/4 cup cold water to make a smooth slurry with no lumps.

Slowly pour the cornstarch slurry into the simmering soup in a thin stream while stirring the soup in one direction. Bring back to a gentle simmer and cook 1–2 minutes until the soup slightly thickens. If you prefer a thinner soup, use 1–1.5 tbs cornstarch instead.

Beat the 2 eggs lightly in a small bowl. With the soup at a gentle simmer and stirring slowly in one direction, drizzle the beaten eggs in a thin stream. Let each stream set briefly to form silky egg ribbons. Do not stir vigorously to maintain ribbon texture.

Turn off heat. Stir in the additional 1/2 tsp toasted sesame oil and an extra pinch (about 1/4 tsp) of white pepper, adjusting to taste.

Ladle soup into cups or bowls and garnish with remaining green onions. Serve immediately with extra chili garlic sauce or rice vinegar at the table for individual adjustment.