Ingredients

• 4 cups of beef stock (or stock of choice)

• 1/4 cup shiitake mushrooms (sliced)

• 1/4 wood ear mushrooms (if you can find them—if not, pick another mushroom you like)

• 1/4 cup or one small can of bamboo shoots

• 1/2 pack of extra firm tofu (diced into cubes)

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce (just add another tbsp of regular soy sauce if you don’t have dark)

• 2 tbsp cornstarch mixed with 3 tbsp water

• 2 eggs (whisked)

• 1/2 tsp sugar

• 1 tsp sesame oil

• 5+ tbsp white vinegar (or do it to taste—I like a lot of vinegar)

• 1 tbsp chili oil (optional)

• White pepper and salt to taste

• 1 stalk of green onions (sliced)
  

Equipment

• Cooking pot

• Cup for mixing

Instructions

1. Bring 4 cups of broth to a boil.

2. Stir in 1/4 cup sliced shiitake mushrooms, 1/4 cup wood ear mushrooms, 1/4 cup bamboo shoots, and cubes of extra-firm tofu. Add 2 tbsp of soy sauce and 1 tbsp of dark soy sauce.

3. Prepare a cornstarch slurry by mixing 2 tbsp cornstarch with 3 tbsp water in a small cup. Pour the slurry into the boiling broth, stirring continuously to avoid lumps.

4. Using the same cup, whisk two eggs. After waiting 30 seconds to 1 minute, slowly drizzle the eggs into the pot, while stirring the broth in a circular motion, creating ribbons.

5. Lower the heat to a simmer. Add 1/2 tsp sugar and 1 tsp sesame oil.

6. Gradually add vinegar, 1 tbsp at a time, tasting after each addition until you reach your preferred level of tanginess (5-7 tbsp is typical). Add 1 tbsp chili oil (optional).

7. Season with salt and white pepper to taste. White pepper is essential for the distinct flavor—avoid using black pepper.

8. Top with sliced green onions. Serve hot and enjoy!

Note: I’ve found that when reheating the soup, the vinegar flavor can sometimes mellow out. To bring that tang back, I like to keep a bottle of rice vinegar on hand at the table. Rice vinegar is milder than white vinegar, so it adds just the right amount of tang without overpowering the original flavor.

The Novel

Hot and sour soup was one of those dishes I actively avoided as a kid. The combo of vinegar and eggs? Hard pass. I couldn’t wrap my head around why anyone would willingly eat something that smelled that tangy and had floating egg ribbons. As you might have picked dup by now based on a few of my other recipes, I was a picky eater with a food philosophy that boiled down to: “If it looks weird, it probably tastes worse.” Thankfully I grew out of that.

Fast forward a few years (or decades—who’s counting?), and my taste buds finally caught up with reality. Somewhere along the way, vinegar went from being the enemy to my flavor MVP. Suddenly, I found myself ordering hot and sour soup every time I set foot in a Chinese restaurant. Turns out, those egg ribbons? Not so scary. Still not my favorite thing on their own, but in this soup? I can deal.

Recently, while enjoying a bowl at a restaurant, I had one of those overconfident moments: I could totally make this at home. After a little internet sleuthing and some trial and error, I landed on this version. It’s tangy, spicy, and just the right amount of sour. Even if you’re still suspicious of the eggs, don’t worry—they know their place here.