Hot and Sour Soup Recipe

Ingredients

• 6 cups chicken or vegetable broth
• 8 oz (225g) firm tofu, cut into thin strips
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, thinly sliced (or wood ear mushrooms)
• 1/4 cup rice vinegar (adjust to taste)
• 2-3 tbsp soy sauce (adjust to taste)
• 1-2 tsp chili oil or Sriracha (adjust for spice level)
• 1 tsp white pepper (key for authentic flavor)
• 1/2 cup canned or cooked shredded chicken (optional)
• 2 eggs, lightly beaten
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry for thickening)
• 2-3 green onions, finely chopped
• 1 tsp sesame oil (optional, for finishing)
• Salt to taste (if needed)

Instructions

1. Prepare the Broth:
   • In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add Tofu and Vegetables:
   • Add the tofu, bamboo shoots, and mushrooms to the broth. Let it simmer for 5-7 minutes until the vegetables are tender.
3. Season the Soup:
   • Stir in the rice vinegar, soy sauce, chili oil (or Sriracha), and white pepper. Adjust the amounts to your taste, balancing the sourness and spiciness.
4. Add Protein (Optional):
   • If using shredded chicken, add it to the soup and let it heat through.
5. Thicken the Soup:
   • Slowly pour in the cornstarch slurry while stirring the soup. Let it simmer for 2-3 minutes until the soup thickens slightly.
6. Add the Eggs:
   • Slowly drizzle the beaten eggs into the soup while stirring gently. The eggs will cook instantly and create silky ribbons.
7. Finish and Serve:
   • Turn off the heat and stir in the green onions and sesame oil (if using). Taste and adjust seasoning if needed.
   • Serve hot, garnished with extra green onions or a drizzle of chili oil if desired.

Tips for the Best Hot and Sour Soup

• White Pepper: This is essential for the authentic flavor. Black pepper can be used as a substitute, but it won’t taste the same.
• Vinegar: Rice vinegar is traditional, but you can use black vinegar for a deeper flavor.
• Spice Level: Adjust the chili oil or Sriracha to your preference.
• Vegetarian Option: Use vegetable broth and skip the chicken for a vegetarian version.