Hot and Sour Soup

Adapted by
January 2011
Yield: 20 servings


4 quarts water
10 grams dried kelp
20 grams dried bonito flakes
⅓ cup soy sauce
¼ cup fish sauce
1½ tablespoons vinegar
⅓ cup white mirin
½ pound chicken thighs
1 pint cooked hominy, rinsed
4 eggs beaten
To Assemble and Serve
¼ cup chopped cilantro
1 pint bean sprouts


Combine the water and dried kelp in a large pot, and heat on a stovetop until simmering. Add the bonito flakes and remove from the flame. Let the broth rest for 20 minutes. Strain the broth and season with soy sauce, fish sauce, white vinegar, and mirin. Reheat the broth on the stovetop, and add the chicken and hominy. As the broth begins to boil, add the eggs and stir to disperse. Cook until the eggs firm.

To Assemble and Serve:
Distribute the soup into bowls. Garnish with cilantro and bean sprouts.