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Hot and Sour Soup
China
Believed to originate in Sichuan or nearby Shanxi, hot and sour soup balances two of the region's most beloved flavour extremes.
A bold Sichuan soup balancing vinegar's sharp sourness against white pepper's heat, thickened lightly and filled with tofu, mushroom and egg ribbons.
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Calories
265 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1Lchicken or vegetable stock
150gfirm tofu, julienned
80gwood ear mushrooms, sliced
3 tbspblack vinegar
1 tspwhite pepper
2 tbspcornflour, slurried
2eggs, beaten
Method
1
Bring stock to a simmer with tofu and mushrooms.
2
Stir in vinegar and white pepper.
3
Thicken with the cornflour slurry.
4
Drizzle in beaten egg while stirring gently to form ribbons. Adjust seasoning and serve hot.
Chef's Tip
Add the egg only at the very end, drizzling slowly, so it sets into fine ribbons rather than clumps.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.