Hot and Sour Soup is a comforting, deeply savory soup defined by its balance of spice, acidity, and umami. This version uses shrimp and baby scallops for a delicate seafood sweetness, layered with shiitake and wood ear mushrooms, bamboo shoots, and soft tofu. Finished with a light cornstarch thickening and silky egg ribbons, it’s bold without being heavy and best enjoyed piping hot.
In a bowl, combine the shrimp and baby scallops. Season lightly with salt and white pepper. Mix gently and set aside.
Tip:
Small shrimp and scallops cook quickly and stay tender. Large seafood risks turning rubbery in a soup like this.
In a separate bowl, mix dark soy sauce, Chinese black vinegar, white pepper, and sesame oil. Set aside.
Tip:
Do not add this mixture too early—vinegar loses its sharpness if boiled too long.
Cut carrots, ginger, soaked shiitake mushrooms, soaked wood ear mushrooms, bamboo shoots, and tofu into thin strips.
Tip:
Uniform, thin cuts ensure even cooking and give the soup its classic layered texture.
In a large pot, add chicken stock, light soy sauce, and salt. Bring to a rolling boil.
Tip:
Season lightly at this stage—you’ll adjust later after all components are added.
Add carrots, ginger, shiitake mushrooms, and the reserved mushroom soaking water. Boil for about 3 minutes.
Tip:
Mushroom soaking liquid adds depth, but strain it if there’s sediment at the bottom.
Add the shrimp and scallops. Boil gently for 3–5 minutes until just cooked.
Tip:
Avoid aggressive boiling—gentle bubbling keeps seafood tender.
Add wood ear mushrooms, bamboo shoots, and tofu. Cook for another 3–5 minutes.
Tip:
Tofu is fragile—slide it in gently and avoid stirring too aggressively.
Stir in the cornstarch slurry gradually until the soup reaches a light, silky consistency—thick enough to lightly coat a spoon, but never gluey or starchy.
Tip:
Add the slurry in stages. Once thickened, stop stirring aggressively—overworking the soup at this point can break down the starch.
Pour in the prepared sauce mixture (dark soy sauce, Chinese black vinegar, white pepper, and sesame oil). Stir gently and let the soup simmer for 1–2 minutes.
Tip (Important):
Adding the vinegar after thickening preserves both the tang and the soup’s body. Acid added too early can weaken the starch and thin the soup.
Reduce heat to a gentle simmer. Slowly drizzle the beaten eggs into the soup while stirring in one direction.
Tip:
Stir slowly in a circular motion
Pour eggs in a thin, steady stream
Stop stirring once ribbons form to avoid breaking them
Let the soup cook for another 1–2 minutes. Taste and adjust seasoning if needed.
Ladle into bowls, garnish with chopped green onions, and serve immediately while hot.