This hot and sour soup is a classic Chinese comfort dish combining rehydrated shiitake mushrooms, cubed firm tofu, and delicate egg ribbons in a tangy broth balanced with soy sauce and rice vinegar. The cornstarch creates a silky body while fresh ginger and garlic chili sauce deliver depth and heat.
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In a large pot, combine the chicken broth and vegetable broth.
Add the julienned carrots, rehydrated and sliced shiitake mushrooms, and ginger slices to the pot.
Season the broth with soy sauce, rice vinegar, and garlic chili sauce. Stir to combine.
Add the cubed tofu to the soup and bring to a simmer. Let it simmer for 10-15 minutes.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Pour the cornstarch slurry into the simmering soup, stirring continuously until the soup thickens.
While gently stirring the soup in one direction, slowly drizzle in the scrambled eggs to create egg ribbons.
Finish the soup by stirring in the toasted sesame oil and a dash of white pepper.
Ladle the soup into bowls and garnish with freshly sliced green onions before serving.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat; the cornstarch may thicken further upon cooling, so thin with broth as needed.
Yes. Prepare the broth base and vegetable components up to 2 days ahead. Store separately in the refrigerator. Add tofu and egg ribbons just before serving to maintain texture.
Soak dried shiitake in hot water for 15–20 minutes until tender, then slice. Reserve the soaking liquid (strained) to use in the broth for extra umami flavor.
Silken tofu, pressed extra-firm tofu, or omit entirely. For protein alternatives, use diced chicken breast, shrimp, or bamboo shoots.
The cornstarch slurry (mixed with cold water before stirring in) thickens the broth to a light, silky consistency. Start with the full 1/4 cup and adjust by adding more slurry if needed.
Use vegetable broth instead of chicken broth (the recipe calls for both, so adjust as needed). The soup is naturally vegan if you omit the eggs or use aquafaba.
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