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Hot-and-Sour Soup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 14 mins
Cook time 10 mins

Makes 12 cups


  • 2 tablespoons peanut or canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 8 ounces fresh shiitake mushrooms, stemmed and sliced
  • 8 cups chicken broth
  • 1 (8-ounce) can sliced bamboo shoots, cut into slivers
  • 3/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon cracked pepper
  • 1 1/2 teaspoons chili paste or 1 red chile, sliced (optional)
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup snow peas
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 large egg, lightly beaten

How to Make It

  1. Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.

  2. Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.