🇨🇳 Chinese

Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 inch, julienned Ginger; 1, beaten Eggs; 1 cup, sliced Mushrooms; 1.5 L Vegetable Stock; 2, sliced Spring Onions; 3 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tsp White Pepper; 3 tbsp, mixed with 1/2 cup water Cornstarch; 4 tbsp (rice vinegar) Vinegar; 200 g, julienned Tofu; 1/2 cup, julienned Bamboo Shoots

🇨🇳 Chinese

The classic warming soup — peppery, tangy broth ribbons with tofu, mushrooms and silk egg swirls in every spoonful.

Prep 15 min Cook 20 min Serves 4 Easy

Ingredients

Ginger1 inch, julienned
Eggs1, beaten
Mushrooms1 cup, sliced
Vegetable Stock1.5 L
Spring Onions2, sliced
Soy Sauce3 tbsp
Sesame Oil1 tsp
White Pepper1 tsp
Cornstarch3 tbsp, mixed with 1/2 cup water
Vinegar4 tbsp (rice vinegar)
Tofu200 g, julienned
Bamboo Shoots1/2 cup, julienned

Instructions

1
Bring stock to a boil with ginger, mushrooms and bamboo shoots. Simmer 5 minutes.
2
Add tofu, soy sauce and half the vinegar. Simmer 3 minutes.
3
White pepper goes in generously — this soup's heat comes from pepper, not chilies.
4
Stir the cornstarch slurry and pour it in slowly while stirring, until the soup coats a spoon. You may not need all of it.
5
Kill the heat. Pour the beaten egg in a thin stream from height, wait 5 seconds, then gently draw a spoon through for silk ribbons.
6
Stir in the remaining vinegar, sesame oil and spring onions. Taste — adjust hot and sour balance now.

Chef's tip

Add vinegar at two stages: half while cooking for depth, half at the end for the sharp brightness that defines the soup.

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Watch how it's made

Video: Hot And Sour Soup · on YouTube