Sichuan Hot and Sour Soup
A classic Sichuan Hot and Sour Soup made with mushrooms, bamboo shoots, tofu, and egg in a tangy, peppery broth. Comforting, aromatic, and deeply flavorful — the perfect balance of heat and sourness.
4 Servings
Ingredients
- 6 dried Chinese black fungus
- 6 dried wood ear or shiitake mushrooms or fresh enoki mushrooms
- 5 dried lily buds
- 1 8 oz can bamboo shoots drained and cut into thin strips
- 2 tbsp red wine vinegar
- 1 tbsp white or rice vinegar
- 1 ½ tbsp soy sauce
- 1 tbsp cornstarch
- 4 c chicken broth
- ½ block firm tofu diced into small cubes
- 1 large egg beaten
- 1 tsp sesame oil
- 3 scallions finely chopped
- ¼ tsp kosher salt or to taste
- 1 ½ tsp ground white pepper or to taste
- ¼ tsp chili oil optional
- Fresh cilantro for garnish optional
Instructions
Rehydrate the Mushrooms:
- Place the dried mushrooms in a heatproof bowl and pour boiling water over them until submerged. Allow them to soak for about 20 minutes, turning occasionally, until fully softened. Once rehydrated, remove any tough ends and cut the mushrooms into thin strips. Reserve ¼ cup of the soaking liquid and combine it with the cornstarch to form a slurry. If using fresh enoki mushrooms, skip the soaking step.
Prepare the Lily Buds:
- Place the dried lily buds in a separate bowl and cover them with boiling water. Allow to soak for approximately 15 minutes. Once softened, slice crosswise and separate into smaller bundles.
Prepare the Aromatics and Broth Base:
- In a small bowl, combine the red wine vinegar, white vinegar, and soy sauce. Set aside. Drain the bamboo shoots thoroughly and slice into thin strips if not pre-cut.
Assemble and Simmer the Soup:
- In a large saucepan, bring the chicken broth to a boil over medium-high heat. Add the tofu cubes, mushrooms, lily buds, bamboo shoots, vinegar-soy mixture, and cornstarch slurry. Stir to combine. Reduce the heat and simmer gently for 5–7 minutes, allowing the flavors to meld and the broth to thicken slightly.
Incorporate the Egg:
- Remove the saucepan from heat. Slowly pour the beaten egg into the soup in a thin stream while stirring gently in one direction. This will create delicate ribbons of cooked egg throughout the broth.
Season and Finish:
- Add the scallions, white pepper, sesame oil, and chili oil (if using). Taste and adjust seasoning with additional salt, vinegar, or pepper as desired.
Serve:
- Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve immediately while hot.
Notes
To make this Sichuan Hot and Sour Soup gluten-free, use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Always double-check that your chicken broth and vinegars are gluten-free, as some brands may contain additives derived from wheat. The rest of the ingredients — tofu, mushrooms, bamboo shoots, and spices — are naturally gluten-free. With these substitutions, you can enjoy the same vibrant, tangy-sour flavor without compromise.