Hot and Sour Soup
Instructions
- 1
If using dried wood ear mushrooms, soak them in warm water for 20 minutes until softened, then drain and slice thinly.
- 2
In a large pot, bring the chicken broth to a boil over medium-high heat. Add the minced ginger and garlic, and let simmer for 2 minutes to infuse the flavors.
- 3
Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the pot. Simmer for 5 minutes until the mushrooms are tender.
- 4
Add the tofu strips, soy sauce, and white pepper to the soup. Stir gently to combine and simmer for 3 minutes.
- 5
In a small bowl, mix the cornstarch with 60ml (4 tbsp) of cold water to create a slurry. Slowly pour the slurry into the soup while stirring constantly to thicken it. Continue stirring for 2 minutes.
- 6
Add the rice vinegar to the soup and stir well. Taste and adjust the sourness by adding more vinegar if desired, and adjust the heat with additional white pepper.
- 7
Reduce the heat to medium-low. While stirring the soup in a circular motion with a spoon, slowly drizzle in the beaten eggs in a thin stream. The eggs will form delicate ribbons. Do not stir for 30 seconds to allow the eggs to set properly.
- 8
Remove the pot from heat and stir in the sesame oil and chili oil for added flavor and aroma.
- 9
Taste and adjust seasoning with salt if needed. Ladle the soup into bowls and garnish with sliced green onions.
- 10
Serve immediately while hot, allowing guests to add extra vinegar, white pepper, or chili oil to their preference.
Chef's Note
"This warming soup balances spicy heat with tangy vinegar perfectly—don't be intimidated by the ingredient list, as most of the work is just prep, and the actual cooking comes together quickly in one pot."
