Ingredients
- 1/4 ounce dried shiitake mushrooms
- 1/4 ounce dried wood ear mushrooms
- 8 cups chicken or pork broth
- 1/2 teaspoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt, plus more to taste
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1.5 teaspoons toasted sesame oil
- 1 teaspoon ground white pepper, plus more to taste
- 6 ounces firm tofu, cut into thin strips
- 6 ounces canned bamboo shoots, julienned
- 5 tablespoons cornstarch
- 1/4 cup water
- 2 large eggs, beaten
- 1/4 cup Chinkiang black vinegar, plus more to taste
- 4 scallions, finely chopped
- Chopped cilantro, for garnish
Rehydrate the Mushrooms
Place the shiitake and wood ear mushrooms in two separate bowls. Cover each with hot water and let them soak for at least 1 hour, until they are completely soft and pliable.
Once rehydrated, drain the mushrooms, squeezing out any excess water. Slice them into thin strips.
Build the Soup Base
In a large pot or Dutch oven, bring the chicken or pork broth to a gentle boil.
Stir in the granulated sugar, 1 teaspoon of kosher salt, both light and dark soy sauces, and the toasted sesame oil. Let the broth simmer for a couple of minutes for the flavors to meld.
Add the sliced shiitake and wood ear mushrooms, the tofu strips, and the julienned bamboo shoots. Bring the soup back to a gentle simmer.
Thicken and Create Egg Ribbons
In a small bowl, whisk the cornstarch and cold water together until you have a smooth, lump-free slurry.
While stirring the simmering soup continuously, slowly pour in about half of the cornstarch slurry. The soup will thicken almost instantly. Continue to add more slurry until the soup has reached your desired consistency.
Keep the soup at a steady simmer. Use a ladle or spoon to stir the soup in a steady circular motion to create a vortex. While the soup is swirling, slowly drizzle the beaten eggs into the pot. The motion will stretch the egg into delicate ribbons.
The Final Balance
Remove the pot from the heat. Stir in the 1 teaspoon of white pepper and the 1/4 cup of Chinkiang black vinegar.
This is the most important step. Taste the soup. If it’s not sour enough, add more vinegar, a teaspoon at a time. If it’s not hot enough, add more white pepper, a 1/4 teaspoon at a time. If the flavors feel flat, add a pinch more salt. Continue tasting and adjusting until the balance is perfect for you.
Ladle into bowls and garnish with a generous amount of chopped scallions and cilantro. Serve immediately.
Hot and Sour Soup
Ingredients
- 1/4 ounce dried shiitake mushrooms
- 1/4 ounce dried wood ear mushrooms
- 8 cups chicken or pork broth
- 1/2 teaspoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt plus more to taste
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1.5 teaspoons toasted sesame oil
- 1 teaspoon ground white pepper plus more to taste
- 6 ounces firm tofu cut into thin strips
- 6 ounces canned bamboo shoots julienned
- 5 tablespoons cornstarch
- 1/4 cup water
- 2 large eggs beaten
- 1/4 cup Chinkiang black vinegar plus more to taste
- 4 scallions finely chopped
- Chopped cilantro for garnish
Instructions
- Soak the dried shiitake and wood ear mushrooms in hot water for 1 hour until soft.
- Drain the mushrooms and squeeze out excess water, then slice into thin strips.
- Bring the chicken broth to a gentle boil in a large pot.
- Add the sugar, salt, light and dark soy sauces, and sesame oil to the broth.
- Add the sliced mushrooms, tofu strips, and bamboo shoots to the simmering broth.
- Whisk the cornstarch and cold water together to make a smooth slurry.
- While stirring continuously, slowly add half the cornstarch slurry until the soup reaches desired thickness.
- Create a gentle vortex in the soup with your spoon and slowly drizzle in the beaten eggs to form ribbons.
- Remove from heat and stir in the white pepper and black vinegar.
- Taste and adjust seasonings – add more vinegar for sourness, white pepper for heat, or salt as needed.
- Ladle into bowls and top with the chopped scallions and cilantro.
