Hot & Sour Soup
“Some soups comfort. This one confronts. Sharp, bold, and exactly what you didn’t know you needed.”
Hot & Sour Soup
Hot and Sour Soup is that rare kind of dish that wakes you up instead of putting you to sleep. With bold vinegar tang, warming spice, and the depth of umami from mushrooms, tofu, or meat—it’s endlessly adaptable and ready to meet you where you’re at. It’s not fussy. It’s not fancy. It’s just right. Especially on the days you need something that fights back a little.
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms thinly sliced
- 4 ounces enoki mushrooms – optional
- 1/2 cup dried wood ear mushrooms
- 1/2 cup bamboo shoots
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup tamari sauce
- 2 teaspoons ginger – minced
- 2 cloves garlic – crushed
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sugar
- 1 tablespoon chili oil or 1/2 tsp cayenne pepper
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu, cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
How The Alchemy Happens
Set aside ¼ cup of the chicken or vegetable broth for later use.
Add the remaining broth, mushrooms, bamboo shoots, rice wine vinegar, tamari sauce, ginger and garlic to a large stock pot, and stir to combine.
Heat over medium-high heat to a simmer.
Whisk together the remaining broth and cornstarch in a small bowl until completely smooth.
Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
Add the Chinese five spice powder, sugar, chili oil or cayenne pepper and stir.
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream while still stirring the soup to create egg ribbons.
Stir in the tofu, half of the green onions, and sesame oil.
Serve immediately, garnish with the extra green onions.
“The best dishes don’t ask for permission. They show up, unapologetic, and remind you that flavor—like life—is meant to be bold.”