Hot & Sour Soup Recipe

Prepare base

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

Add 3 tbs light soy sauce, 4 tbs rice vinegar, 1 tsp white pepper, 1 tsp sugar, 1 tbs chili garlic sauce, and (optional) 1 tsp dark soy sauce and 1 tbs white wine. Stir and taste; adjust vinegar or chili for desired sour/spicy balance.

Season with 1/2 tsp salt only after simmering a few minutes, since soy adds sodium.

Prepare aromatics

Mince 3 cloves garlic and grate or finely mince 1 tbs fresh ginger. Slice 3 scallions: reserve white parts and green tops separately.

Thinly slice about 1 1/2 cups shiitake mushrooms, julienne 1/2 cup carrot if using, and drain/slice 3/4 cup bamboo shoots. If using rehydrated dried mushrooms, drain and slice thinly.

Add the minced garlic, ginger, and the white parts of the scallions to the simmering broth. Simmer 2 minutes to release aromas.

Add the sliced shiitake, bamboo shoots, carrot, and wood ear mushrooms (if using). Simmer gently 4–5 minutes until vegetables are tender-crisp.

If using pork or chicken: cut into very thin strips and blanch in the simmering broth for 1–2 minutes until cooked through. Remove and set aside if you prefer to avoid overcooking later; otherwise leave in pot.

Add 8 oz julienned tofu to the pot and simmer 1–2 minutes to heat through. If meat was set aside, return it now.

Make slurry

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

With the soup at a gentle simmer, slowly pour the slurry in while stirring the pot. Stir for 1–2 minutes until broth slightly thickens to a silky consistency. If it becomes too thick, add up to 1/2 cup hot water or stock to loosen.

Add egg ribbon

Beat 1 large egg lightly. With the soup gently swirling, slowly drizzle the beaten egg into the pot in a thin stream while stirring in one direction to create fine egg ribbons. Turn off heat after adding egg and let sit 30 seconds.

Finish with 1 tsp sesame oil and the reserved green parts of the scallions. Taste and adjust seasoning: more rice vinegar for sourness, soy or salt for saltiness, chili sauce for heat.

Serve hot, garnished with extra scallion greens and optional chili oil at the table.