Hot And Sour Soup Recipe

Prepare broth

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

Add soy sauce, rice vinegar, dark soy sauce (if using), white pepper, sugar, and 1/2 tsp salt. Stir and taste; adjust salt, vinegar, or sugar to balance sour and salty notes. Keep at a gentle simmer.

If using raw chicken or pork: slice thinly across the grain into bite-sized strips. Optional: toss meat with 1/2 tsp soy sauce and 1/4 tsp cornstarch to tenderize for 5 minutes before cooking.

Add the sliced meat to the simmering broth and cook until just cooked through, about 3–4 minutes depending on thickness. Use a slotted spoon to keep pieces separated.

Add the julienned tofu and rehydrated, thinly sliced wood ear mushrooms to the pot and simmer 1–2 minutes to heat through.

Beat 1 large egg lightly. With the soup at a gentle simmer, slowly drizzle the egg in a thin stream while stirring the soup gently in one direction to create silky egg ribbons. Turn off the heat after adding the egg and stirring once.

While the broth simmers, heat a small nonstick pan over medium and add a tiny splash of oil (or use the same pot if preferred). Sauté minced ginger and garlic just until fragrant, about 30 seconds. Add to the simmering soup.

Add bamboo shoots and carrot matchsticks to the soup and simmer 1–2 minutes so they remain slightly crisp-tender. Stir in the white parts of the sliced green onions now; reserve the green parts for garnish.

In a small bowl combine 3 tsp cornstarch with 3 tbsp cold water and stir until smooth to make a slurry. Slowly pour the slurry into the hot soup while stirring gently. Return to a low simmer for 1 minute; the soup should slightly thicken to coat a spoon.

Stir in 1 tsp chili paste or 1 tsp chili oil (adjust to taste) and 1 tsp sesame oil. If you want it tangier, add up to 1 tsp white vinegar more, tasting as you go.

Taste and adjust seasoning: more soy for saltiness, more vinegar for sour, more white pepper for heat. Add reserved green onion slices and cilantro (if using) just before serving.

Ladle into bowls and serve hot. Provide extra chili oil, rice vinegar, and white pepper at the table for individual adjustment.