Clear Hot Sour Soup Recipe

Prepare mushrooms

If using dried shiitake, soak them in 1/2 cup warm water for 20–30 minutes until soft. Reserve soaking liquid, strain if gritty, and add to the pot later for extra umami. Slice rehydrated mushrooms thinly.

In a medium saucepan, combine the chicken or vegetable stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add julienned ginger, minced garlic, sliced shiitake, wood ear mushrooms (or fresh shiitake), bamboo shoots, and optional carrot matchsticks to the simmering broth. Simmer gently for 6–8 minutes to develop flavor.

Stir in light soy sauce, rice vinegar, dark vinegar, sesame oil, white pepper and 1/2 teaspoon salt. Taste and adjust vinegar or salt as needed—the soup should be clearly tangy and moderately spicy (from white pepper).

Gently slide the cubed silken tofu into the simmering broth and heat for 1–2 minutes, careful not to break the cubes. Maintain a gentle simmer (not a rolling boil) to preserve tofu texture.

Whisk together cornstarch and 3 tablespoons cold water to make a smooth slurry. Slowly drizzle the slurry into the simmering soup while stirring gently to avoid lumps; this will slightly thicken the broth to a clear, silky consistency. Simmer 1 minute more to cook the starch.

Turn the heat down to low. Slowly pour the beaten egg in a thin steady stream into the soup while stirring in one direction with a chopstick or fork to create delicate egg ribbons. Remove from heat immediately after adding the egg.

Stir in sliced green onions and reserved mushroom soaking liquid (if used) for extra depth. Adjust seasoning: add up to 1/2 teaspoon more rice or black vinegar for extra sourness, and more white pepper to taste.

Ladle the hot and sour soup into two bowls. Garnish each with chopped cilantro if using and a light pinch of additional white pepper. Serve immediately while hot.