Hot Sour Soup Recipe

Prepare base

In a large pot, combine the 6 cups broth and 1 cup water and bring to a gentle simmer over medium heat.

Stir in 3 tbs light soy sauce, 1 tsp dark soy sauce, 4 tbs black vinegar, 1 tsp white pepper, 1 tsp salt, and 1 tsp sugar. Taste and adjust: soup should be noticeably tangy and slightly salty. Add 1 tsp sesame oil and up to 1 tsp chili paste if you want heat. Keep simmering gently while you prepare other ingredients.

Prepare ingredients: thinly slice the chicken breast across the grain into bite-sized strips (or julienne the firm tofu). Thinly slice shiitake mushrooms, slice rehydrated wood ear mushrooms, drain and julienne bamboo shoots, peel and julienne the carrot, and separate the white and green parts of the green onions; thinly slice the whites and reserve the greens for garnish.

Poach chicken (or tofu): when the broth is simmering, add the chicken slices and the white parts of the green onions. Maintain a gentle simmer and cook until chicken is just cooked through, about 3–5 minutes depending on thickness. If using tofu, simmer 1–2 minutes to heat through. Use a slotted spoon to keep pieces separate in the pot.

Add vegetables: add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and julienned carrot to the pot. Simmer together for 2–3 minutes until the mushrooms are tender but still have bite.

Make cornstarch slurry: in a small bowl, whisk 3 tbs cornstarch with 6 tbs cold water until smooth and no lumps remain.

Temper and thicken: stir the broth, then slowly drizzle the cornstarch slurry into the pot in a thin stream while gently stirring the soup. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens to a silky consistency. Avoid a gloopy texture — stop adding slurry if the soup reaches desired thickness.

Create egg ribbons: beat 2 eggs lightly in a small bowl. Reduce heat so soup is at a gentle simmer (not a boil). With one hand stirring the pot in a circular motion, slowly pour the beaten eggs into the simmering soup in a thin stream; the eggs will form ribbons. Stir only briefly to distribute them.

Adjust seasoning and acidity: taste and add additional white vinegar up to 1 tbs if you prefer more tang. Add more soy or salt if needed, and increase white pepper for more heat. Turn off heat and stir in 1 tsp sesame oil.

Serve: ladle hot and garnish with the reserved sliced green onion tops. Serve immediately so the egg ribbons retain their texture.