Hot and Sour Soup
Hot and sour soup is a staple of Chinese cuisine where the defining flavors come from black vinegar's sharp acidity and white pepper's slow-building heat rather than from chili. Chicken broth forms the base, simmered with cubed tofu, sliced shiitake mushrooms, and reconstituted wood ear mushrooms. A cornstarch slurry is stirred in incrementally to achieve a slightly viscous consistency without making the soup gluey. Beaten egg is drizzled in a thin stream while the soup is gently stirred, forming delicate ribbons throughout. Timing matters: the vinegar goes in near the end, after reducing the heat, to preserve its volatile aroma. The soup draws its textural appeal from the contrast between the springy wood ear mushrooms, the soft tofu cubes, and the wispy egg threads, all suspended in the thick, warmly spiced broth.
Adjust Servings
Instructions
- 1
Bring broth to a boil and simmer tofu and mushrooms for 5 minutes.
- 2
Add vinegar and white pepper for hot-sour balance.
- 3
Stir in slurry gradually to thicken.
- 4
Drizzle beaten egg while stirring to form ribbons.
- 5
Taste and serve immediately while hot.
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