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Chef John's Spicy Sour Soup

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Asian
Chef John's Spicy Sour Soup
Ingredients
  • 3/4 ounce dried shiitake mushrooms
  • 2 tablespoons soy sauce, or more to taste
  • 1/4 cup seasoned rice vinegar
  • 1 teaspoon ground white pepper, or to taste
  • 1/4 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
  • 1/4 cup sliced green onions
  • 4 cups chicken broth
  • 1/4 cup grated carrot
  • 2 tablespoons thinly sliced red bell pepper
  • 1/2 cup bamboo shoots
  • 1 cup cubed tofu
  • 2 large eggs, beaten
Instructions
1
Immerse dried shiitake mushrooms in boiling water, stirring periodically, until they become tender and soft. Discard the liquid and cut the mushrooms into thin strips.
2
Combine soy sauce, vinegar, white pepper powder, and sesame oil in a small bowl to create the hot and sour mixture; set it aside until required.
3
Mix cornstarch with water in another small bowl to form a slurry; reserve it until necessary.
4
Heat vegetable oil in a saucepan over medium-high heat. Add sliced ginger, green onions, and shiitake mushrooms to the pan. Cook, stirring constantly, for approximately 2 minutes. Add chicken broth and bring the mixture to a gentle simmer. Lower the heat to medium and let it cook for 5 minutes.
5
Add sliced carrots, red pepper, bamboo shoots, tofu, and the hot and sour mixture to the saucepan. Let it simmer for another 5 minutes.
6
Increase the heat to medium-high and bring the soup to a boil. Use a spoon to gently stir the soup while slowly pouring in beaten eggs in a steady stream, creating thin ribbons. Continue stirring until the soup returns to a boil. Reduce the heat to medium.
7
Stir the cornstarch slurry thoroughly, ensuring it is well combined. Slowly pour it into the soup while stirring constantly. The soup should thicken within 1 to 2 minutes. Remove from heat, season with taste, and serve.