Chef John's Hot and Sour Soup

Recipe View Gather all the ingredients.

Recipe View Rehydrate the dried shiitake mushrooms by soaking them in hot water for 15-20 minutes, stirring occasionally until softened. Drain thoroughly and slice into delicate strips.

Recipe View In a small bowl, whisk together the soy sauce, rice vinegar, ground white pepper, and sesame oil to create the hot and sour mixture. Set aside.

Recipe View In another small bowl, whisk together the cornstarch and water to form a slurry. Set aside.

Recipe View Heat vegetable oil in a saucepan over medium-high heat. Add minced ginger, sliced green onions, and the sliced shiitake mushrooms. Sauté for about 2 minutes until fragrant. Pour in the chicken broth and bring to a simmer. Reduce heat to medium and let it simmer for 5 minutes.

Recipe View Introduce the grated carrot, thinly sliced red bell pepper, bamboo shoots, cubed tofu, and the prepared hot and sour mixture into the simmering broth. Allow it to simmer for an additional 5 minutes.

Recipe View Raise the heat to medium-high and bring the soup to a gentle boil. Slowly drizzle the beaten eggs into the soup in a steady stream while stirring continuously to create elegant, thin ribbons. Continue stirring until the soup returns to a boil. Reduce heat to medium.

Recipe View Ensure the cornstarch slurry is well blended, then slowly drizzle it into the soup while stirring constantly. The soup should thicken to your desired consistency within 1-2 minutes. Turn off the heat and taste for seasoning. Adjust as needed.

Recipe View Serve hot and enjoy the explosion of flavors!