Authentic Hot And Sour Soup
A classic Sichuan-style soup balancing the heat of white pepper with the tang of black vinegar.
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Ingredients
- 6 cups Chicken broth
- 1/4 cup Dried wood ear mushrooms, rehydrated and sliced
- 1/2 cup Bamboo shoots, julienned
- 8 ounces Firm tofu, cut into matchsticks
- 2 tablespoons Soy sauce
- 4 tablespoons Chinkiang black vinegar
- 1 teaspoon Ground white pepper
- 3 tablespoons Cornstarch mixed with 3 tbsp water
- 1 large Egg, lightly beaten
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
Instructions
- 1
In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- 2
Add the sliced wood ear mushrooms and julienned bamboo shoots to the broth and cook for 5 minutes.
- 3
Stir in the soy sauce and add the tofu matchsticks, being careful not to break them.
- 4
Whisk the cornstarch slurry once more and pour it slowly into the soup while stirring until the liquid thickens.
- 5
Turn off the heat or lower it significantly; slowly drizzle the beaten egg in a thin stream while stirring gently to create egg ribbons.
- 6
Add the black vinegar and ground white pepper, stirring to combine.
- 7
Taste and adjust the 'hot' (white pepper) or 'sour' (vinegar) levels to your preference.
- 8
Finish by stirring in the sesame oil and garnishing with fresh green onions before serving.
Nutrition per Serving
185
Calories
12g
Protein
14g
Carbs
9g
Fat
2g
Fiber
3g
Sugar
1150mg
Sodium
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