Go Back
Hot And Sour Soup

Hot and Sour Soup

This is the real deal - the hot and sour soup I learned working at a Chinese restaurant. Getting the balance right at the end is everything. Too much vinegar and it's just sour. Too much white pepper and all you taste is heat. Takes about 90 minutes mostly for mushroom soaking.
Prep Time15 minutes
Active Time20 minutes
Soaking Time1 hour
Total Time1 hour 35 minutes

Ingredients

  • 0.3 oz dried shiitake mushrooms
  • 0.3 oz dried wood ear mushrooms
  • 2 quarts chicken broth
  • 1 teaspoon white sugar
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce optional
  • 2 teaspoons toasted sesame oil
  • 3/4 teaspoon ground white pepper plus more to taste
  • 1/2 lb firm tofu cut in thin strips
  • 1/2 lb bamboo shoots julienned
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 1 large egg beaten
  • 1/3 cup rice vinegar plus more to taste*
  • Green onions finely chopped
  • Cilantro roughly chopped

Instructions

  • Soak shiitake and wood ear mushrooms in hot water for 1 hour until soft, then drain and slice thin.
  • Bring chicken broth to gentle boil, add sugar, salt, soy sauces, and sesame oil. Simmer 2 minutes.
  • Add sliced mushrooms, simmer 2 minutes.
  • Add tofu strips and bamboo shoots, return to simmer.
  • Mix cornstarch with water until smooth. Stir half into soup, add more if needed for desired thickness.
  • Create egg ribbons: stir soup in circular motion while slowly drizzling beaten egg.
  • Add white pepper and rice vinegar.
  • Adjust seasoning with additional vinegar, white pepper, and salt to taste.
  • Top with green onions and cilantro. Serve immediately.

Notes

Soup thickens as it sits.
Start with 1/3 cup vinegar, adjust to taste.
Cut wood ears into small pieces as they remain chewy.