Chef John's Hot and Sour Soup

Ingredients

• 0.75 ounces dried shiitake mushrooms
• 2 tablespoons soy sauce , or more to taste
• 0.25 cups seasoned rice vinegar
• 1 teaspoon ground white pepper , or to taste
• 0.25 teaspoons sesame oil
• 3 tablespoons cornstarch , or as needed
• 3 tablespoons water , or as needed
• 2 teaspoons vegetable oil
• 1 teaspoon minced fresh ginger root
• 0.25 cups sliced green onions
• 4 cups chicken broth
• 0.25 cups grated carrot
• 2 tablespoons thinly sliced red bell pepper
• 0.5 cups bamboo shoots
• 1 cup cubed tofu
• 2 large eggs , beaten

Instructions

1. 1

   Gather the ingredients.

2. 2

   Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.

3. 3

   Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.

4. 4

   Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.

5. 5

   Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.

6. 6

   Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.

7. 7

   Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.

8. 8

   Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

9. 9

   Enjoy!