Hot Sour Soup Recipe

Prepare broth

In a large pot, combine 6 cups stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add 3 tbs soy sauce, 4 tbs rice vinegar, 1 tbs Shaoxing wine (if using), 1 tsp white pepper, and 1 tsp salt. Stir and taste; adjust salt and vinegar to achieve a balance of salty and tangy. Keep at a low simmer.

If you want extra depth, dissolve 1 tsp bouillon in a tablespoon of warm water and add to the pot.

Heat 1 tbs vegetable oil in a small skillet over medium. Add minced garlic and julienned ginger and cook until fragrant and lightly golden, about 30–45 seconds. Pour aromatics into the simmering broth.

In a small bowl, whisk 3 tsp cornstarch into 3 tbs cold water until smooth to make a slurry. Keep nearby.

If using dried shiitake, ensure they have been soaked until soft, then squeeze out excess water and slice. Add the sliced shiitake and 1 cup fresh mushrooms to the simmering broth. Add 3 oz (or desired) bamboo shoots and 1/2 cup rehydrated wood ear mushrooms now as well.

Simmer the vegetables and mushrooms gently for 4–5 minutes until tender and flavors meld.

Add 1.5 cups shredded cooked chicken (or julienned firm tofu) to warm through for 1–2 minutes.

Stir the simmering broth in one direction, then slowly pour the cornstarch slurry into the pot while stirring to avoid lumps. Soup should begin to slightly thicken within 1 minute; continue simmering for another minute.

Beat the 2 eggs lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg down the side of the pot or through a fork while stirring the broth in a steady circular motion to create thin egg ribbons. Stop stirring after ribbons form and let set for 20–30 seconds.

Add the white parts of the scallions and gently stir in. Taste and adjust seasoning: add up to 1 tsp sugar if too sharp, additional rice vinegar or black vinegar for more sourness, and more soy sauce or salt for seasoning.

Turn off the heat. Stir in 1 tsp sesame oil, 1 tsp chili garlic sauce (or to taste), 1 tbs black vinegar, and 1/4 tsp additional white pepper. Mix well.

Ladle soup into bowls, garnish with the green parts of the scallions and 1 tsp toasted sesame seeds if using. Serve hot with extra vinegar or chili sauce on the side for individual adjustment.