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Top-down view of Hot and Sour Soup in a heavy enameled dutch oven, showing dark rehydrated shiitake mushrooms and fine shreds of white chicken meat.

Authentic Restaurant-Style Hot and Sour Soup

Master this authentic Hot and Sour Soup featuring a rich, dark brown, glossy broth, finely shredded chicken, delicate egg ribbons, and rehydrated shiitake mushrooms. Perfectly balanced with tangy black vinegar and fiery white pepper.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Chinese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Hot and Sour Soup Ingredients
  • 1 cup dried shiitake mushrooms Rehydrated and sliced.
  • 1 cup cooked chicken breast Pulled into fine shreds.
  • 4 cups low-sodium chicken stock Provides the savory liquid canvas.
  • 2 tbsp dark soy sauce Essential for the dark brown color.
  • 2 tbsp regular soy sauce For baseline sodium and umami.
  • 4 tbsp black rice vinegar Chinkiang vinegar for complex sourness.
  • 1.5 tsp white pepper powder Provides the authentic throat-warming heat.
  • 3 tbsp cornstarch Mixed with 3 tbsp cold water for the slurry.
  • 2 large eggs Beaten well for the wispy ribbons.
  • 1/3 cup scallions Finely chopped, bright green portions.
  • 1 tsp toasted sesame oil For a fragrant, nutty finish.

Equipment

  • 1 Large Enameled Dutch Oven Ensures even heat distribution for the perfect simmer.
  • 1 Simple Metal Ladle Essential for stirring the soup vortex.

Method
 

How to Make Hot and Sour Soup
  1. Place the dried shiitake mushrooms in a bowl of hot water and soak for 20 minutes. Once tender, squeeze out excess liquid, remove stems, and slice into thin strips.
  2. In a heavy enameled dutch oven, bring the chicken stock to a gentle simmer over medium-high heat. Add the sliced shiitake mushrooms and fine shreds of white chicken meat. Simmer for 5 minutes.
  3. Reduce heat to medium. Whisk in the dark soy sauce, regular soy sauce, black rice vinegar, and white pepper. The broth should turn a rich, dark brown color.
  4. Stir the cornstarch and water mixture to ensure it is smooth. While gently stirring the soup, drizzle in the slurry. Cook for 60 seconds until the broth becomes glossy and slightly thickened.
  5. Turn off the heat entirely. Use the back of a simple metal ladle to stir the soup in a continuous circle, creating a vortex. Slowly drizzle the beaten eggs into the swirling soup in a very thin stream. Let sit undisturbed for 15 seconds to set the delicate, wispy ribbons.
  6. Gently stir the soup once to distribute the egg ribbons. Stir in the toasted sesame oil. Ladle into bowls and garnish the entire surface generously with finely chopped, bright green scallions.

Notes

Tip 1: Always turn the heat completely off before adding the eggs to ensure delicate, wispy ribbons rather than rubbery clumps.
Tip 2: Do not substitute white pepper with black pepper; white pepper provides the authentic, lingering heat required for this recipe.