Clear Hot Sour Soup (for 2) Recipe

Combine and bring to simmer

In a medium saucepan, combine 3 cups chicken broth and 1 cup water. Add 1 tablespoon light soy sauce, 2 tablespoons rice vinegar, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon granulated sugar. Stir to dissolve the seasoning and bring the mixture to a gentle simmer over medium heat.

Taste the broth for balance of salty, sour, and peppery; adjust with extra rice vinegar (1/2 tsp at a time) for more sour or a pinch more sugar if too sharp. Keep at a gentle simmer—do not boil vigorously after adding set proteins.

Add the julienned ginger, sliced shiitake mushrooms, and julienned bamboo shoots to the simmering broth. Simmer gently for 4–5 minutes until mushrooms soften and ginger becomes fragrant.

Add the sliced scallions (reserve a few thin slices for garnish) and simmer 30 seconds to combine flavors.

If using shrimp, add them now and simmer 2–3 minutes until they turn opaque and curl. If not using shrimp, skip this step.

Gently slide the tofu strips into the simmering soup. Simmer 1–2 minutes to warm through. Be careful when stirring so the soft tofu does not break apart too much.

With the heat still at a gentle simmer, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction to create delicate egg ribbons. Turn off the heat after adding the egg and allow ribbons to set for 15–20 seconds.

Whisk 2 teaspoons cornstarch with 2 tablespoons cold water to make a smooth slurry. While the soup is at a gentle simmer (before adding egg is ideal), slowly pour the slurry into the soup while stirring. Allow the soup to simmer gently for 1 minute until it slightly thickens into a clear, glossy consistency. If you prefer a thinner soup, omit or reduce the slurry to 1 tsp cornstarch.

Stir in 1 teaspoon toasted sesame oil and an additional 1 teaspoon white pepper for a finishing peppery lift. Adjust salt or soy sauce to taste if needed.

Ladle the soup into two bowls. Garnish with reserved scallion slices and, if desired, a drizzle (about 1 teaspoon) of chili oil or chile crisp per bowl for heat. Serve immediately while hot.