Dragon Den's Hot & Sour Soup

Restaurant-quality hot and sour soup at home, with all the textures that make this Chinese classic so satisfying: silky tofu, chewy wood ear mushrooms, crisp bamboo shoots, tender shredded pork, and wispy egg ribbons floating through a tangy, peppery broth.

The pork gets a quick fry with cornstarch first, which seals in the juices and gives each shred a slightly crispy coating that holds up in the hot broth. Everything else goes into boiling water together and cooks in minutes.

The finishing technique is what separates good from great here. Pour the beaten egg in a thin stream while stirring gently. This creates those beautiful feathery ribbons instead of scrambled egg chunks. A drizzle of sesame oil right at the end adds a toasty fragrance that hits you before the first spoonful.

Chef Tips

• The “sour” comes from vinegar and the “hot” from black pepper, not chili. Adjust both to your taste after the soup comes together.
• Stir the cornstarch slurry well right before adding it. Cornstarch settles fast and you’ll get a watery soup with a starchy lump at the bottom.
• Remove the pot from heat before adding the cornstarch mixture. This prevents uneven thickening and lumps.
• If using dried wood ears, soak them in warm water for 30 minutes first until they’re soft and pliable.

Variations

• Add a tablespoon of chili oil on top for a spicier version with visible heat.
• Use rice vinegar instead of white wine vinegar for a mellower, more rounded sourness.
• Swap the pork for shredded chicken breast for a lighter version.