Seafood Hot & Sour Soup (for 2) Recipe

Combine 3 cups stock and 1 cup water in a medium saucepan and bring to a gentle simmer over medium heat.

Add rice vinegar, soy sauce, sesame oil, sugar, white pepper, chili garlic sauce, and minced garlic and grated ginger. Taste and adjust salt; start with 1 tsp salt and increase if needed. Keep at a gentle simmer (do not boil vigorously).

Add thinly sliced mushrooms, bamboo shoots, and julienned carrot to the simmering broth. Cook gently for 3–4 minutes until mushrooms are tender and carrots slightly softened.

Stir in the white parts of the green onions and continue simmering while preparing the seafood and thickener.

Pat shrimp and scallops dry. Add the shrimp and scallops to the simmering broth and cook 2–3 minutes until shrimp are pink and opaque and scallops are just firm. Add the shredded imitation crab or lump crab meat and heat through for 1 minute — do not overcook seafood.

If you prefer a firmer texture, gently poach seafood at a lower simmer and remove immediately when cooked through.

Make slurry

Whisk 2 tsp cornstarch into 3 tbsp cold water until smooth to make a slurry.

With the soup at a gentle simmer, slowly drizzle the cornstarch slurry into the pot while stirring in a circular motion to prevent lumps. Simmer 1 minute until soup slightly thickens.

Reduce heat to low. Slowly pour the lightly beaten egg into the hot soup in a thin stream while stirring gently in one direction to create thin ribbons. Stop stirring after 10–15 seconds to let the ribbons set.

Stir in dark rice vinegar (or an extra tsp rice vinegar) for a bright finish and adjust seasoning: add more chili sauce for heat, more vinegar for tang, or a pinch of salt if needed.

Turn off heat. Drizzle sesame oil if desired, garnish with chopped cilantro and the green parts of the sliced green onions, and serve immediately.