Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
For the soup:
20 g dried shiitake mushrooms (sliced or whole)
15 g dried wood ear mushrooms (black fungus) (sliced or whole)
1.5 L (6 cups) chicken or vegetable broth
200 gr (1 cup) firm tofu, cut into thin matchsticks
125 ml (½ cup) bamboo shoots, julienned (optional)
40 ml (3 tbsp) soy sauce
60 ml (4 tbsp) Chinese black vinegar, to taste
5 ml (1 tsp) sesame oil
5 ml (1 tsp) sugar
5 ml (1 tsp) ground white pepper (or more — this is the "hot" in hot and sour!)
2 cloves of garlic, minced
Salt to taste
45 ml (3 tbsp) cornstarch dissolved in 60 ml (4 tbsp) cold water
2 eggs, lightly beaten
2 green onions, thinly sliced
500 ml (2 cups) of bean sprouts (optional)
A drizzle of chili oil (optional)
Fresh cilantro (optional)
Preparation
Soak the dried shiitake and wood ear mushrooms separately in warm water for at least 30 minutes.
Drain and squeeze out excess water. Remove and discard the shiitake stems.
If using whole mushroom, slice thinly.
Strain and reserve the shiitake soaking liquid — it adds incredible depth to the broth.
In a large pot, bring the broth (plus the strained shiitake soaking liquid 1cup) to a gentle boil over medium-high heat.
Add the sliced shiitake, wood ear mushrooms, tofu, and bamboo shoots.
Simmer for 5 minutes.
Stir in the soy sauce, black vinegar, sugar, white pepper, garlic and sesame oil.
Taste and adjust.
Give the cornstarch slurry a quick stir, then slowly pour it into the simmering soup while stirring constantly.
The soup will thicken to a silky, velvety consistency within 1–2 minutes.
Reduce heat to low.
Slowly drizzle the beaten eggs into the soup in a thin, steady stream while stirring gently in one direction.
This creates delicate egg ribbons throughout the soup. Do not stir vigorously.
Serve
Ladle into bowls and garnish with sliced green onions, a drizzle of chili oil, bean sprouts and fresh cilantro if desired.
Serve immediately.
Leftovers keep for 2 days in the refrigerator — reheat gently on the stovetop, adding a splash of broth if needed.
Chef's Notes
Dried shiitake mushrooms offer a deep, smoky umami flavor that forms the backbone of this soup — never skip soaking them in warm water, and always save that soaking liquid!
Chinese black vinegar is essential for the authentic sour note — rice vinegar can substitute but is milder in flavor.
White pepper is the traditional source of heat in this soup and gives a deep, lingering warmth very different from black pepper — use it generously.
