Description
This authentic Chinese hot and sour soup is a masterpiece of balance, combining the heat of white pepper with the zing of black vinegar. Packed with protein from tofu and eggs and featuring medicinal mushrooms, it is a healthy, 30-minute wonder that wakes up your taste buds and comforts the soul.
Ingredients
Scale
- 6 cups high-quality chicken broth or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup Chinese black vinegar (Chinkiang vinegar)
- 1 teaspoon ground white pepper
- 1 teaspoon toasted sesame oil
- 8 ounces firm tofu, cut into thin strips
- 1/2 cup bamboo shoots, sliced into matchsticks
- 1/2 cup wood ear mushrooms, soaked and thinly sliced
- 1/4 cup dried shiitake mushrooms, soaked and sliced
- 2 large eggs, well-beaten
- 4 tablespoons cornstarch mixed with 4 tablespoons cold water (slurry)
- 3 green onions, thinly sliced for garnish
- Fresh cilantro (optional)
Instructions
- Prepare the Mushrooms and Tofu: Soak dried mushrooms in warm water for 20 minutes until soft. Squeeze out excess water and slice into thin strips along with the tofu.
- Simmer the Broth: In a large pot, bring broth to a gentle boil. Add soy sauces, bamboo shoots, and mushrooms; simmer for 5 minutes.
- Season: Stir in the white pepper and black vinegar. Adjust to taste for desired heat and sourness.
- Thicken the Base: Stir the cornstarch slurry and slowly pour into the simmering soup while stirring constantly until glossy and thick.
- Create Egg Ribbons: Turn heat to low. Drizzle beaten eggs in a thin stream in a circular motion. Let sit for 10 seconds before gently stirring.
- Final Assembly: Slide tofu strips into the soup to warm through for 2 minutes. Stir in toasted sesame oil and turn off heat.
- Garnish and Serve: Top with green onions and optional cilantro or chili oil.
Notes
Use Chinese black vinegar for an authentic smoky flavor; white vinegar is much sharper and less complex. Ensure the soup is thickened with the cornstarch slurry before adding the eggs to achieve perfect ribbons. For a protein boost, feel free to add shredded cooked chicken or small shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg