Hot and Sour Soup
Hot and sour soup is all about balancing the "hot" from white pepper and the "sour" from white vinegar. The broth is thickened with a cornstarch slurry, which gives it that classic viscous texture. The key to the flavor is using rehydrated dried mushrooms, which have a much more intense, earthy flavor than fresh ones.
Ingredients
Ingredients (~4 servings)
- 0.15 oz dried Shiitake mushrooms a small handful
- 0.15 oz dried Wood ear mushrooms a small handful
- 1 Quart chicken stock 4 cups
- 1/4 tsp sugar
- 1/2 tsp salt plus more to taste
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce optional, for color
- 1/2 tsp toasted sesame oil
- 1/4 tsp ground white pepper plus more to taste
- 2 Tbsp white vinegar plus more to taste
- 4 oz firm tofu cut into thin strips
- 1/2 can bamboo shoots 8 oz, julienned
- 2 1/2 Tbsp corn starch
- 2 1/2 Tbsp water
- 1 large egg beaten
- Green onion and cilantro for garnish
Instructions
- Soak shiitake and wood ear mushrooms in hot water for 1 hour, then slice thinly.
- Bring chicken stock to light boil in large pot.
- Add sugar, salt, soy sauces, and sesame oil. Simmer 2 minutes.
- Add sliced mushrooms, tofu, and bamboo shoots. Simmer.
- Whisk cornstarch and water into slurry.
- Slowly add cornstarch slurry to soup, stirring until thickened.
- Stir soup in circular motion while drizzling beaten egg to form ribbons.
- Remove from heat. Add white pepper and vinegar.
- Taste and adjust seasoning with vinegar, pepper, or salt.
- Garnish with green onions and cilantro.
Notes
Adjust sourness and spiciness to personal preference.
Did you make this recipe?Let me know how you liked it below!