Practical Woman’s Hot and Sour Soup

Yield

6 servings · Approximately 7 cups

Cook time

12–15 minutes

Ingredients

• 6 cups chicken broth
• 8 shiitake mushrooms, thinly sliced
• ½ cup bamboo shoots, thinly sliced
• 7 oz firm tofu, cut into thin strips
• 1 cup carrots, julienned
• ¼ cup soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon Sriracha hot sauce
• 1 teaspoon ground white pepper
• ¼ cup white vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• ¼ cup cold water
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced
• Salt, to taste

Method

1. Pour the chicken broth into a 5-quart pot and bring to a gentle boil over medium-high heat.
2. Add the shiitake mushrooms, bamboo shoots, carrots, and tofu.
3. Reduce the heat to medium and simmer for 5 minutes, until the vegetables begin to soften.
4. Stir in the soy sauce, sugar, Sriracha, white pepper, vinegar, and sesame oil.
5. Simmer for another 5 minutes to blend the flavors.
6. In a small bowl, whisk the cornstarch with ¼ cup cold water until smooth.
7. Slowly pour the slurry into the simmering soup, stirring continuously until the broth thickens slightly.
8. Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction.
9. Let the egg ribbons set briefly before stirring again.
10. Taste and add salt only if needed.
11. Ladle into serving bowls, sprinkle with sliced green onions, and serve hot.

Kitchen notes

Timing guide:
Cook time: 12–15 minutes

Practical Woman's Secret
Add the cornstarch slurry before the eggs to create a silky broth that supports delicate egg ribbons. For the best hot-and-sour balance, adjust the vinegar and white pepper to your taste.