Hot Sour Soup Recipe

Prepare broth

In a large pot, combine 6 cups chicken or vegetable broth and 1 cup water. Bring to a gentle boil over medium-high heat.

Add 3 tablespoons light soy sauce, 4 tablespoons rice vinegar, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon sugar, and 2 teaspoons chili garlic sauce. Stir and taste; adjust salt, vinegar, or chili to reach a balanced hot-and-sour flavor (more vinegar for sour, more chili for heat).

Prepare ingredients while broth heats: drain and cut 8 oz firm tofu into 1/2-inch strips or small cubes. Thinly slice 4 oz fresh shiitake mushrooms (remove stems). If using dried wood ear mushrooms, rehydrate per package instructions, drain, and slice into strips. Drain and julienne 3 oz bamboo shoots. Julienne 1/2 cup carrot if using. Thinly slice 3 scallions, separating white and green parts.

When broth is gently boiling, add the white parts of the scallions, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and carrots. Simmer 3–5 minutes until vegetables are tender-crisp.

Gently add the tofu and simmer another 2 minutes to heat through without breaking pieces apart.

Make cornstarch slurry: whisk 3 teaspoons cornstarch into 3 tablespoons cold water until smooth. Slowly pour the slurry into the simmering soup in a steady stream while stirring the soup in a circular motion to prevent lumps. Cook 1–2 minutes until the soup thickens slightly to a silky, coat-the-back-of-a-spoon consistency.

Beat 1 large egg lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create thin egg ribbons. Stop stirring once ribbons form to let them set briefly.

Turn off heat. Stir in 1 teaspoon sesame oil and 1 tablespoon white vinegar (or to taste) to brighten flavor. Adjust seasoning—add more soy for salt, more vinegar for sour, or more chili for heat—if needed.

Ladle soup into bowls and garnish with the green parts of the scallions. Serve immediately.