Ingredients
For the Broth
- 1 quart chicken stock
- 1/4 tsp sugar
- 1/2 tsp kosher salt
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp toasted sesame oil
For the Solids
- 0.15 oz dried Shiitake mushrooms
- 0.15 oz dried Wood ear mushrooms
- 4 oz firm tofu, cut into thin strips
- 1/2 cup julienned bamboo shoots, from a can
- 1 large egg, beaten
For the Finish
- 3 Tbsp cornstarch
- 3 Tbsp cold water
- 2 Tbsp white vinegar
- 1/4 tsp ground white pepper
Rehydrate the Dried Mushrooms
Place the shiitake and wood ear mushrooms in separate bowls. Cover them with hot water and let them soak for about an hour, or until they’re fully softened.
Using dried mushrooms is non-negotiable here; they have a much deeper flavor and a better, chewier texture than fresh ones.
Once they’re soft, slice them into thin strips.
Build the Broth Base
In a medium pot, bring the chicken stock to a simmer. Stir in the sugar, salt, light soy sauce, and dark soy sauce.
Add the sliced mushrooms, tofu, and bamboo shoots. Let it all come back to a simmer and cook for a few minutes to let the flavors meld.
Thicken the Soup and Add the Egg
In a small cup, whisk the cornstarch and cold water together until it’s a smooth slurry with no lumps.
While stirring the soup, slowly pour in about half of the slurry. The soup will thicken almost instantly. If you want it thicker, add more slurry until you’re happy with the consistency.
Keep the soup at a simmer and stir it in a steady circle to create a whirlpool. Slowly drizzle the beaten egg into the moving broth.
This technique creates the classic egg ribbons. If you pour the egg in without stirring, you’ll get scrambled egg clumps.
H2: Finish with Vinegar and White Pepper
Take the pot completely off the heat. Now, stir in the toasted sesame oil, white vinegar, and white pepper. You add these last, off the heat, so their flavors stay sharp and don’t cook off.
Taste it. If it’s not sour enough, add another splash of vinegar. If you want more heat, add another pinch of white pepper.
Hot and Sour Soup
Ingredients
For the Broth
- 1 quart chicken stock
- 1/4 tsp sugar
- 1/2 tsp kosher salt
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp toasted sesame oil
For the Solids
- 0.15 oz dried Shiitake mushrooms
- 0.15 oz dried Wood ear mushrooms
- 4 oz firm tofu cut into thin strips
- 1/2 cup julienned bamboo shoots from a can
- 1 large egg beaten
For the Finish
- 3 Tbsp cornstarch
- 3 Tbsp cold water
- 2 Tbsp white vinegar
- 1/4 tsp ground white pepper
Instructions
- Soak shiitake and wood ear mushrooms in hot water for 1 hour until soft, then slice into strips.
- Bring chicken stock to simmer in medium pot.
- Add sugar, salt, light soy sauce, and dark soy sauce to stock.
- Add sliced mushrooms, tofu strips, and bamboo shoots. Return to simmer.
- Whisk cornstarch with cold water to make slurry.
- Slowly stir half the slurry into simmering soup until thickened to desired consistency.
- Create whirlpool in soup by stirring steadily. Slowly drizzle beaten egg into moving broth.
- Remove from heat. Stir in sesame oil, white vinegar, and white pepper.
