📝 About This Recipe
This soul-warming classic relies on the floral, sharp heat of premium ground white pepper rather than chili oil to create its signature 'hot' profile. Originating from Northern China, this recipe balances the earthy depth of wood ear mushrooms and lily buds with a sophisticated vinegar tang. It is a masterclass in texture and spice, delivering a silky mouthfeel and a lingering warmth that glows from the inside out.
🥗 Ingredients
The Aromatics & Broth
- 6 cups Chicken or Vegetable Stock (high quality, low sodium)
- 1 tablespoon Fresh Ginger (peeled and finely julienned)
- 2 cloves Garlic (minced)
The Textures (The Body)
- 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 (canned, rinsed and julienned)
- 8 ounces Firm Tofu (cut into 1/4 inch matchsticks)
- 15-20 pieces Dried Lily Buds (optional, rehydrated and ends trimmed)
The Spice & Seasoning
- 1.5 to 2 tablespoons Ground White Pepper (freshly ground is essential for maximum heat)
- 4 tablespoons Chinkiang Black Vinegar (or more to taste)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (primarily for a rich amber color)
- 1 teaspoon Sesame Oil (toasted)
The Finishers
- 3 tablespoons Cornstarch (mixed with 3 tbsp water to create a slurry)
- 2 large Eggs (beaten well)
- 2 stalks Green Onions (finely sliced)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by rehydrating the dried mushrooms and lily buds in warm water for at least 20 minutes. Once soft, squeeze out excess water, remove any woody stems, and slice them into thin, uniform strips.
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2
In a large pot or wok, bring the 6 cups of stock to a gentle simmer over medium-high heat.
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3
Add the julienned ginger, minced garlic, wood ear mushrooms, shiitake mushrooms, lily buds, and bamboo shoots to the simmering broth. Let these cook for 5-7 minutes to infuse the stock with their earthy flavors.
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4
Carefully slide the tofu matchsticks into the pot, being gentle so they do not break. Simmer for another 2 minutes.
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5
In a small bowl, whisk together the light soy sauce, dark soy sauce, and the star of the show: the ground white pepper. Adding the pepper to the soy sauce first helps prevent it from clumping in the hot broth.
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6
Pour the soy and pepper mixture into the pot, stirring gently to incorporate. You will see the broth take on a beautiful, deep mahogany hue.
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7
Stir your cornstarch slurry one last time to ensure no settling, then slowly pour it into the simmering soup while stirring constantly. The soup should thicken enough to lightly coat the back of a spoon.
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8
Turn the heat down to low. Hold your beaten eggs about 8 inches above the pot and pour them in a very thin, slow stream in a circular motion around the pot.
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9
Wait 10 seconds before stirring gently. This creates those beautiful, wispy 'egg ribbons' rather than a cloudy mess.
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10
Turn off the heat. Stir in the Chinkiang black vinegar and the toasted sesame oil. Adding vinegar at the very end preserves its bright, acidic punch which can dull with boiling.
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11
Taste the broth. It should have a sharp, clean heat from the pepper and a bold tang from the vinegar. Adjust with more white pepper or vinegar if desired.
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12
Ladle the hot soup into bowls and garnish generously with sliced green onions and fresh cilantro. Serve immediately while the white pepper heat is at its peak.
💡 Chef's Tips
Freshness matters: Use a brand new jar of ground white pepper or grind your own white peppercorns for the most potent heat; stale pepper loses its 'kick'. Don't skip the dark soy: It doesn't add much salt, but it provides the iconic 'restaurant style' dark color that makes the soup look rich. Texture is key: Try to cut all your vegetables and tofu into similar thin matchsticks for a professional, uniform mouthfeel. Vinegar timing: Always add the vinegar after turning off the heat to ensure the flavor stays vibrant and sharp. Control the ribbons: For thinner egg ribbons, use a fork to whisk the eggs and pour through the tines of the fork into the soup.
🍽️ Serving Suggestions
Pair this soup with crispy vegetable spring rolls for a delightful texture contrast. Serve alongside a bowl of jasmine rice to soak up the spicy, vinegary broth. A side of steamed pork dumplings (Siu Mai) makes this a complete and satisfying meal. For a refreshing drink pairing, try a cold glass of Chrysanthemum tea or a light Tsingtao beer. If serving as a starter, follow with a mild Stir-Fried Bok Choy to cleanse the palate from the pepper heat.