A Bowl of Comfort: My Family's Hot and Sour Soup

There’s something incredibly soothing about a steaming bowl of soup, especially one that balances spicy and tangy flavors so perfectly. This Hot and Sour Soup recipe isn't from a fancy cookbook; it's one of those humble, home-style dishes that has been passed around and tweaked over the years. It’s the kind of thing we whip up on a chilly evening or when someone feels a cold coming on. It’s not about perfection, but about warmth and feeling cared for.

What You'll Need

Don't worry about having every single thing exact. Soup is forgiving! The goal is that wonderful contrast between the "hot" from the pepper and the "sour" from the vinegar.

• 4 cups of chicken broth (vegetable broth works great too!)
• 1/2 block of firm tofu, cut into small cubes
• A handful of dried shiitake mushrooms, soaked and sliced
• A small handful of dried black wood ear mushrooms, soaked and sliced
• 2-3 slices of bbq pork (char siu), thinly sliced (optional, but so good)
• 1 green onion, thinly sliced
• 1 egg
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1-2 teaspoons white pepper (to your taste)
• 1 tablespoon vinegar (rice vinegar is best)
• 1/2 teaspoon sesame seed oil
• A few dashes of your favorite hot pepper sauce
• A pinch of sugar and salt

Putting It All Together

The process is wonderfully quick, so it's best to have everything prepped and within arm's reach before you turn on the stove.

Step 1: Making the Soup

• Pour your chicken broth into a good-sized pot or wok and bring it to a gentle boil over medium-high heat.
• Once it's bubbling, add your seasonings: the salt, pinch of sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar, and soy sauce. Give it a good stir and let the flavors meld for just a minute.
• Time for the hearty bits! Add in your cubed tofu, the shiitake mushrooms, and the black wood ear mushrooms. Let it all simmer for about 3-4 minutes until the mushrooms are tender.
• In a small bowl, make a slurry by whisking together the 1 tablespoon of cornstarch with 2 tablespoons of water until it's completely smooth. Slowly drizzle this into your soup while stirring continuously. You'll see it start to thicken almost immediately. Add just enough until it reaches a consistency you like—not too gloppy, but nicely coating the back of a spoon.
• Now, for the signature egg ribbon. In that same small bowl, lightly beat your egg with a fork or knife. Slowly pour the egg in a thin stream into the