Hot & Sour Soup (non-veg) Recipe

Slice and prepare proteins

Thinly slice the chicken breast across the grain into matchstick strips about 1/8-1/4 inch thick. Pat shrimp dry and, if larger than medium, cut into bite-sized pieces. Beat 1 of the eggs lightly and set aside for the egg ribbon step; reserve the second egg for optional poaching later.

Vegetables & aromatics

Thinly slice shiitake mushrooms. If using dried wood ear mushrooms, rehydrate in warm water for 15 minutes, drain and slice into strips. Julienne the bamboo shoots and carrot. Mince the garlic and grate the ginger. Slice green onions thinly separating whites and greens (whites for cooking, greens for garnish).

Make cornstarch slurry

In a small bowl, whisk together cornstarch and cold water until smooth. Set aside.

Heat a medium-large pot or Dutch oven over medium-high heat. Add vegetable oil and once shimmering, add minced garlic, grated ginger and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant but not browned.

Add the sliced chicken and stir for 1–2 minutes until the edges just begin to turn opaque. Add the shrimp and cook another 30–60 seconds until shrimp just start to curl. (They will finish cooking in the simmering broth.)

Pour in the chicken broth and water. Bring to a gentle boil, then reduce to a simmer.

Add soy sauce, dark soy sauce, rice vinegar, sugar, white pepper and chili garlic sauce to the pot. Stir to combine and taste; adjust vinegar (more sour) or soy sauce (more salty) to preference.

Add mushrooms, wood ear, bamboo shoots and julienned carrot to the simmering broth. Simmer gently for 4–6 minutes until vegetables are tender and proteins are cooked through.

Stir the cornstarch slurry once (it may separate) and slowly drizzle it into the simmering soup while stirring the pot in a circular motion. Continue to simmer 1–2 minutes until the broth thickens slightly and coats the back of a spoon.

Turn the heat to low. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create thin ribbons (egg-drop). If you prefer more visible ribbons, stop stirring briefly after each addition.

Add the remaining 1 teaspoon sesame oil, 1 teaspoon white vinegar (for a bright finish), and taste again. Adjust white pepper and salt as needed.

Ladle the hot and sour soup into bowls. Garnish with the chopped green parts of the scallions and cilantro if using. Serve immediately with extra chili sauce or rice vinegar at the table for guests to adjust heat and acidity.

Optional: For a silkier texture, lightly beat the second egg and poach it by swirling simmering soup in a small pot and pouring the egg into the whirlpool to create a single poached egg per bowl before ladling.