Chef John's Hot and Sour Soup

This Chinese hot and sour soup is bursting with flavor thanks to fresh ginger, mushrooms, tofu, soy sauce, white pepper, and seasoned rice vinegar.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 193 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon minced fresh ginger root
• 2 large eggs, beaten
• 4 cups chicken broth
• 2 tablespoons soy sauce, or more to taste
• 3 tablespoons cornstarch, or as needed
• 2 tablespoons thinly sliced red bell pepper
• 3 tablespoons water, or as needed
• 1 teaspoon ground white pepper, or to taste
• 1 cup cubed tofu
• 0.25 teaspoon sesame oil
• 0.25 cup grated carrot
• 0.25 cup sliced green onions
• 0.25 cup seasoned rice vinegar
• 0.5 cup bamboo shoots
• 0.75 ounce dried shiitake mushrooms

Recipe Instructions

Step 1

Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.

Step 2

Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.

Step 3

Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.

Step 4

Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.

Step 5

Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.

Step 6

Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.

Step 7

Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.