Hot And Sour Soup Recipe

Combine base liquids

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

Add 3 tablespoons soy sauce, 4 tablespoons rice vinegar, 1 teaspoon sugar, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon chili paste, and 1 teaspoon sesame oil to the simmering broth. Stir to combine and taste; the soup should be noticeably tangy and slightly spicy — adjust soy sauce, vinegar, or chili paste to preference.

Heat a small skillet or the same soup pot over medium heat and add a teaspoon of neutral oil (not listed separately). Add the 3 minced garlic cloves and 1 tablespoon minced ginger; sauté briefly (30–45 seconds) until fragrant but not browned.

Add the sautéed garlic and ginger to the simmering broth. Then add the 6 sliced shiitake mushrooms, rehydrated wood ear mushrooms, 3 oz drained julienned bamboo shoots, and the white parts of the 3 sliced green onions. Simmer 5–7 minutes until mushrooms are tender and flavors meld.

If using shrimp: add the 6 oz shrimp to the pot and simmer 2–3 minutes until shrimp are opaque and cooked through. Remove shrimp with a slotted spoon and set aside if you want them firmer; otherwise leave in the soup.

Add the 8 oz tofu cut into matchsticks to the simmering broth and simmer 1–2 minutes to heat through.

Reduce heat so the broth is at a gentle simmer. Slowly drizzle the 1 lightly beaten egg into the pot in a thin stream while stirring the soup gently in one direction to form egg ribbons. Let set for 15–30 seconds.

Make the cornstarch slurry by whisking together 3 tablespoons cornstarch with 6 tablespoons cold water until smooth.

Slowly pour the slurry into the simmering soup while stirring constantly. Continue simmering 1–2 minutes until the soup thickens slightly to a silky, pourable consistency. If soup becomes too thick, add up to 1/2 cup water or broth to reach desired texture.

Taste and adjust seasoning: add the final 1 teaspoon rice vinegar for brightness if needed, more soy sauce for saltiness, or more chili paste for heat. Stir in reserved cooked shrimp if you set them aside earlier.

Ladle soup into bowls and garnish with the green parts of the sliced green onions and 2 tablespoons chopped cilantro (or additional green onion). Serve hot.