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Chef John's Hot and Sour Soup
Chef John's Hot and Sour Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Experience Chef John's flavorful hot and sour soup with egg, tofu, assorted veggies, and zesty white pepper and rice vinegar.
Ingredients:
  • 0.75 ounce dried shiitake mushrooms
  • 2 tablespoons soy sauce, or more to taste
  • 0.25 cup seasoned rice vinegar
  • 1 teaspoon ground white pepper, or to taste
  • 0.25 teaspoon sesame oil
  • 3 tablespoons cornstarch, or as needed
  • 3 tablespoons water, or as needed
  • 2 teaspoons vegetable oil
  • 1 teaspoon minced fresh ginger root
  • 0.25 cup sliced green onions
  • 4 cups chicken broth
  • 0.25 cup grated carrot
  • 2 tablespoons thinly sliced red bell pepper
  • 0.5 cup bamboo shoots
  • 1 cup cubed tofu
  • 2 large eggs, beaten
Instructions:
  • Submerge dried shiitake mushrooms in hot water and let them soften for 15 to 20 minutes, stirring occasionally. Drain thoroughly and slice into thin strips before using.
  • Combine soy sauce, vinegar, ground white pepper, and sesame oil in a small bowl to create a flavorful hot and sour mixture; set aside for later use.
  • Combine cornstarch and water in a small bowl to create a slurry; set aside for later use.
  • In a saucepan over medium-high heat, sizzle ginger, green onions, and shiitake mushrooms in vegetable oil for 2 minutes. Pour in chicken broth, bring to a simmer, then reduce heat to medium and simmer for 5 minutes.
  • Add the carrot, red pepper, bamboo shoots, tofu, and the zesty hot and sour mixture to the pot. Allow it to simmer for 5 minutes.
  • Increase heat to medium-high until boiling. Slowly stir soup with a spoon and pour in beaten eggs in a steady stream to form ribbons. Continue stirring until boiling. Lower heat to medium.
  • Whisk the cornstarch slurry until smooth, then gradually pour it into the soup while stirring continuously. Allow the soup to thicken for 1 to 2 minutes. Remove from heat, adjust seasoning to taste, and serve.

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