Hot And Sour Soup
Ingredients
- 6 cups chicken stock
- 4 oz shiitake mushrooms, thinly sliced
- 4 oz firm tofu, cut into ½-inch cubes
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp white pepper
- 3 tbsp cornstarch mixed with 3 tbsp water
- 2 scallions, white and green parts separated, cut into 1-inch pieces
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 2 tsp sriracha or chili paste
- 1 tbsp sesame oil
- ¼ cup bamboo shoots, julienned
- 2 eggs, lightly beaten
Instructions
- Heat chicken stock in a large pot over high heat until it reaches a rolling boil at 212°F, approximately 8-10 minutes.
- Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Add sliced shiitake mushrooms and bamboo shoots, simmering for 4 minutes until mushrooms soften.
- Stir in soy sauce, rice vinegar, sriracha, and white pepper. Taste and adjust acid-to-salt balance—the broth should be equally hot and sour. Add tofu cubes and simmer for 3 minutes.
- Whisk the cornstarch slurry again to recombine, then slowly pour into the simmering soup while stirring constantly. Cook for 2 minutes until the broth thickens to a light, silky consistency that coats the back of a spoon.
- Remove from heat and pause for 10 seconds. While stirring the soup in a circular motion, slowly drizzle the beaten eggs in a thin stream to create delicate egg ribbons. Do not stir aggressively or the eggs will break into small curds.
- Stir in the sesame oil, then divide soup into bowls. Top each serving with white and green scallion pieces. Serve immediately at 180-190°F while the soup is still steaming.
Inspired by Darren Sayphraraj’s winning hot and sour soup. This is a plausible recreation, not the chef’s original recipe.