📝 About This Recipe
A cornerstone of Northern Chinese cuisine, this Hot and Sour Soup is a masterclass in culinary balance, pitting the sharp tang of Chinkiang vinegar against the warm glow of white pepper. This velvety, heart-warming broth is crowded with a 'forest' of textures, from silky tofu and crunchy wood ear mushrooms to tender bamboo shoots. It is the ultimate comfort food, designed to stimulate the appetite and soothe the soul with its complex, layered heat.
🥗 Ingredients
The Aromatics & Broth
- 6 cups Chicken or Vegetable Stock (high quality, low sodium)
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and thinly sliced)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1/2 cup Bamboo Shoots (julienned into matchsticks)
- 1 teaspoon Fresh Ginger (grated or finely minced)
Proteins
- 8 ounces Firm Tofu (cut into 1/4 inch matchsticks)
- 4 ounces Pork Loin or Chicken Breast (thinly julienned)
- 1 Large Egg (well beaten)
The Flavor Core
- 4 tablespoons Chinkiang Black Vinegar (essential for authentic flavor)
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (primarily for a rich amber color)
- 1.5 teaspoons Ground White Pepper (adjust for desired heat level)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 3 tablespoons Cornstarch (mixed with 3 tbsp water to create a slurry)
Garnish
- 2 stalks Green Onions (finely sliced on the bias)
- 1 handful Fresh Cilantro (roughly chopped)
- 1 teaspoon Chili Oil (optional, for extra kick)
👨🍳 Instructions
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1
Begin by rehydrating the dried mushrooms. Place the wood ears and shiitakes in a bowl of hot water for 20 minutes until soft. Drain, squeeze out excess water, trim any tough stems, and slice into thin slivers.
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2
Prepare your proteins and vegetables. Ensure the pork, tofu, and bamboo shoots are all julienned to a similar size (matchsticks) to ensure a uniform texture in every spoonful.
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3
In a small bowl, whisk together the Chinkiang vinegar, light soy sauce, dark soy sauce, and the ground white pepper. Mixing the pepper into the liquids first prevents it from clumping in the hot soup.
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4
In a large pot or wok, bring the 6 cups of stock to a gentle simmer over medium-high heat. Add the minced ginger and let it infuse for 1 minute.
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5
Add the julienned pork (or chicken) to the simmering broth. Stir gently to separate the pieces and cook for 2 minutes until the meat is opaque.
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6
Incorporate the sliced mushrooms and bamboo shoots. Allow the soup to simmer for another 3-5 minutes to meld the earthy flavors of the fungi into the broth.
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7
Gently slide the tofu matchsticks into the pot. Be careful not to stir too vigorously from this point forward to avoid breaking the delicate tofu.
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8
Pour in the prepared vinegar and soy sauce mixture. Stir gently and taste. The 'hot' comes from the pepper and the 'sour' from the vinegar; adjust either to your preference.
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9
Give your cornstarch slurry a final stir (it settles quickly) and slowly drizzle it into the simmering soup while stirring constantly in one direction. Let it boil for 1 minute until the soup thickens and becomes glossy.
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10
Turn the heat down to low. To create the 'egg ribbons,' hold a pair of chopsticks or a fork over the pot and slowly pour the beaten egg through them in a thin stream while moving the pot in a circular motion.
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11
Let the egg sit undisturbed for 10 seconds to set, then gently fold once. This creates beautiful, wispy silken threads rather than cloudy clumps.
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12
Remove from heat immediately. Stir in the toasted sesame oil to preserve its delicate aroma.
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13
Ladle the hot soup into warmed bowls. Garnish generously with sliced green onions, cilantro, and a drizzle of chili oil if you're feeling bold.
💡 Chef's Tips
Always use white pepper instead of black pepper; it provides a unique 'back-of-the-throat' heat that is characteristic of this dish. If you cannot find Chinkiang vinegar, a mix of half balsamic and half red wine vinegar is a decent substitute, though the flavor profile will shift. For the best egg ribbons, ensure the soup is at a very low simmer, not a rolling boil, when you pour the egg in. To make it vegetarian, simply omit the meat and use a rich mushroom-based vegetable broth with extra shiitakes.
🍽️ Serving Suggestions
Serve as a classic appetizer before a main course of Kung Pao Chicken or Beef and Broccoli. Pair with crispy pan-fried potstickers or spring rolls for a satisfying lunch. A chilled glass of Riesling or a light Tsingtao beer cuts through the spice and acidity beautifully. For a full banquet experience, serve alongside a cooling smashed cucumber salad.