This classic Hot & Sour Soup is a perfect balance of spicy, tangy, and savory flavors. Made with fresh herbs and simple ingredients, it delivers a satisfying, comforting bowl that’s sure to warm you up. Ideal for those who love bold flavors, this soup is quick to prepare and full of delicious layers of taste.
Ingredients
- 1/2 c. dried wood ear (about 20 g.)
- 1/2 c. dried yuba or 3/4 c. fresh yuba
- 2 tbsp. plus 1 tsp. grapeseed oil, divided
- 3 cloves garlic, minced
- 2" piece fresh ginger, minced
- 4 green onions, thinly sliced, plus more for garnish
- 1 red chile, thinly sliced, plus more for garnish
- 1/2 tsp. kosher salt
- 3 tbsp. Sriracha
- 1 tsp. granulated sugar
- 1 medium carrot, thinly sliced
- 1 c. sliced shiitake mushrooms
- 1 c. enoki or seafood mushrooms
- 5 c. low-sodium chicken or vegetable broth
- 1/2 c. thinly sliced bamboo shoots
- 6 oz. soft tofu, cut into ½" cubes
- 1/3 c. rice wine vinegar
- 3 tbsp. Chinese black vinegar
- 3 tbsp. low-sodium soy sauce
- 1/2 tsp. ground white pepper
- 1 tsp. cornstarch
- 2 large eggs (optional)
- 2 tsp. toasted sesame oil
- Chili oil, for serving
- Cilantro, for serving
Instructions
Steps:
- In a large bowl, soak yuba in 4 cups of cold water for 2 hours. In another large bowl, soak wood ear with 4 cups of cold water for 1 hour. Rinse and drain yuba and wood ear once rehydrated, then slice into thin slivers.
- In a large pot over medium heat, heat 2 tablespoons oil. Add garlic, ginger, green onions, chile, and salt. Stir until fragrant, about 1 minute. Stir in Sriracha, sugar, yuba, wood ear, and mushrooms and cook until softened, stirring frequently, 2 to 3 minutes.
- Add in broth, bamboo shoots, and tofu, and bring to a simmer. Add in vinegars, soy sauce, and white pepper, and stir gently to combine. In a small bowl, whisk cornstarch with 2 tablespoons water until smooth, then add cornstarch slurry to pot. Reduce heat to low, and let simmer for 10 more minutes, stirring occasionally.
- Optionally, make egg drop addition: In a medium bowl, whisk eggs with 2 teaspoons water and remaining 1 teaspoon grapeseed oil. Remove pot from heat, then very slowly stream in whisked egg mixture around the edge of the pot. Cover the pot and let stand for 4 minutes, until the egg sets and floats to the surface. Drizzle in sesame oil and very gently stir to combine.
- Garnish with chili oil, cilantro, more green onions, and red chiles before serving.
