📝 About This Recipe
A cornerstone of Northern Chinese cuisine, this Hot and Sour soup is a masterclass in balancing bold, contrasting flavors. The 'hot' comes from a generous pinch of white pepper, while the 'sour' is derived from aged black vinegar, creating a complex broth that is both invigorating and comforting. Naturally dairy-free and packed with umami-rich mushrooms and silky tofu, this recipe delivers a restaurant-quality experience right in your home kitchen.
🥗 Ingredients
The Broth Base
- 6 cups Chicken or Vegetable Stock (high quality, low sodium)
- 6 pieces Dried Shiitake Mushrooms (rehydrated in warm water, then thinly sliced)
- 1/4 cup Wood Ear Mushrooms (dried, rehydrated and thinly sliced)
- 1/2 cup Bamboo Shoots (canned, sliced into matchsticks)
- 1 tablespoon Fresh Ginger (grated or finely minced)
Proteins
- 8 ounces Firm Tofu (cut into 1/4 inch thick matchsticks)
- 2 large Eggs (well beaten)
The Flavor Seasoning
- 4 tablespoons Chinkiang Black Vinegar (or balsamic vinegar as a substitute)
- 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 to preferred heat level)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
Thickener and Garnish
- 3 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
- 2 stalks Green Onions (finely chopped)
- 1 handful Fresh Cilantro (roughly chopped for garnish)
- 1 teaspoon Chili Oil (optional, for extra heat)
👨🍳 Instructions
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1
Begin by rehydrating the dried shiitake and wood ear mushrooms in a bowl of warm water for about 20 minutes. Once soft, squeeze out excess water, remove any woody stems, and slice them into thin strips.
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2
In a large pot or wok, bring the 6 cups of stock to a gentle boil over medium-high heat.
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3
Add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and minced ginger to the boiling stock. Reduce heat to medium and simmer for 5 minutes to infuse the broth.
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4
Gently slide the tofu matchsticks into the pot, taking care not to break them. Let the soup return to a simmer.
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5
In a small bowl, whisk together the light soy sauce, dark soy sauce, and white pepper. Pour this mixture into the soup and stir gently.
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6
Taste the broth. Add the Chinkiang black vinegar. It is important to add the vinegar toward the end to maintain its bright, sharp profile.
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7
Give your cornstarch slurry a quick stir to ensure it's smooth, then slowly drizzle it into the simmering soup while stirring constantly. The soup should thicken to a glossy, coat-the-back-of-a-spoon consistency.
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8
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 eggs through them in a steady stream while moving in a circular motion.
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9
Wait 10 seconds before stirring very gently; this allows the egg to set into beautiful, thin wisps rather than clouding the broth.
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10
Remove the pot from the heat. Stir in the toasted sesame oil and the white parts of the green onions.
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11
Ladle the hot soup into bowls and garnish generously with the green onion tops, cilantro, and a drizzle of chili oil if you desire more heat.
💡 Chef's Tips
Use white pepper instead of black pepper for the traditional 'floral' heat that characterizes this dish. Don't skip the wood ear mushrooms; they provide a unique, crunchy texture that defines authentic hot and sour soup. If the soup isn't sour enough for your liking, add vinegar one teaspoon at a time at the very end. Ensure the soup is simmering, not at a rolling boil, when adding the egg to get the perfect silky ribbons. For a vegan version, simply omit the egg and use vegetable stock.
🍽️ Serving Suggestions
Serve alongside crispy vegetable spring rolls for a texture contrast. Pairs beautifully with a side of steamed Jasmine rice or scallion pancakes. Enjoy with a chilled glass of Riesling or a pot of Jasmine tea to balance the spice. Add a side of smashed cucumber salad with garlic for a refreshing palate cleanser.