Ingredients
Equipment
Method
- If using dried wood ear mushrooms, place them in a bowl and cover with hot water. Let sit for 20-30 minutes until softened and expanded. Drain, rinse well, and slice into strips.
- Bring the chicken broth to a simmer in a large pot over medium-high heat. Add the ginger and garlic and cook for about 1 minute until fragrant.
- Add the sliced pork, tofu cubes, drained wood ear mushrooms, and bamboo shoots. Simmer for 5-6 minutes until the pork is cooked through.
- Stir in the coconut aminos, sesame oil, and white pepper. Taste and adjust the pepper level to your preference.
- In a small bowl, whisk the xanthan gum with 2 tablespoons of cold water until smooth. Stir this mixture into the soup and simmer for 1 minute. The soup will thicken slightly.
- Remove the pot from heat. Stir the soup in a circular motion with one hand while slowly drizzling the beaten eggs in a thin stream with the other. The eggs will cook into silky ribbons.
- Stir in the rice vinegar. Taste and adjust the sour/hot balance as desired. Ladle into bowls and garnish with sliced green onions and chili oil if using.
Nutrition
Notes
The Egg Ribbon Technique: The key is to remove the pot from heat before adding the eggs. Drizzle slowly in a very thin stream while stirring—this creates those signature silky wisps instead of scrambled egg chunks.
White Pepper vs Black: Don't substitute black pepper—white pepper has a distinctive earthy heat that defines authentic hot and sour soup.
Make Ahead: Prepare the broth base up to 3 days ahead. Add the eggs and vinegar fresh when reheating for best results.
Vegetarian Option: Use vegetable broth, skip the pork, and double the tofu.
