Ingredients Print

Check off ingredients as you go

Serves 6

• 40 g (1.5 oz) dried mushrooms (shiitake, black mushrooms, or half and half)
• 200 g (7 oz) bamboo shoots (jarred or canned)
• 150 g (5 oz) carrots
• 400 g (14 oz) boneless chicken breast, cut into pieces
• 1/2 tsp white pepper (or Sichuan pepper)

For the broth

• 1 cm (1/2-inch) piece fresh ginger, minced
• 2 Tbsp neutral oil
• 3 Tbsp tapioca starch (or cornstarch)
• 3 Tbsp light soy sauce
• 3 Tbsp rice vinegar
• 2 large eggs, beaten
• 1.5 liters (6¼ cups) water
• 1-2 scallions (green onions)

To serve

• a few fresh cilantro (coriander) leaves

If you change the number of serving, consider adjusting cooking times!

Preparing the ingredients for the hot and sour soup

1. Soak the black mushrooms and/or shiitakes in warm water for about 20 minutes, or until tender, to rehydrate them. Rinse, drain and cut them into strips. Cut the chicken into pieces. Rinse and drain the bamboo shoots. Cut the carrots into matchsticks, or grate them. In a bowl, beat the eggs as for an omelet.

Making the broth for the hot and sour soup

2. In a Dutch oven or large stockpot, sauté the sliced scallions in the oil without letting them brown, then add the mushrooms, bamboo shoots and carrots. Add the soy sauce, mix well, then pour in 1.5 liters (6¼ cups) water with the tapioca (or the cornstarch, but in that case dissolve it in a little water first to avoid lumps). Add the ginger and the chicken. Simmer gently for about 15 minutes, until the soup thickens. Lower the heat and add the beaten eggs, wait a few seconds, then stir in a zigzag to form thin ribbons. Add the pepper and the vinegar, and it’s ready.

Serve hot in bowls and sprinkle with fresh cilantro.

Tips and variations

• This soup is fairly spicy thanks to the pepper and vinegar. If you don’t like it too hot, adjust the amounts.
• For a vegetarian version, you can absolutely make this recipe without chicken, replacing it (or not) with firm tofu cut into small cubes, as in the miso soup.
• It’s the tapioca (or cornstarch) that thickens the soup, so adjust the amount to the thickness you want.
• If you make this soup ahead, don’t add the vinegar and pepper. Add them when you reheat it.

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