Chinese Hot and Sour Soup
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The Tale of Chinese Hot and Sour Soup
Story updated
Hot and sour soup traces back to Sichuan and northern Chinese cooking, prized for the interplay of white pepper's heat and vinegar's sourness, and often said to have developed as a way to warm the body in cold weather. It became one of the most popular Chinese dishes exported abroad, adapted over decades into the thicker, milder versions common on Western Chinese restaurant menus.
Ingredients
Scale:· 4 servings
- 6 cups chicken or pork stock
- 150g firm tofu, julienned
- 100g bamboo shoots, julienned
- 50g wood ear mushrooms, rehydrated and sliced
- 100g pork or chicken, thinly sliced
- 2 tbsp black vinegar
- 1 tbsp white pepper
- 2 tbsp soy sauce
- 2 eggs, beaten
- 2 tbsp cornstarch mixed with 3 tbsp water
- 2 scallions, chopped
- 1 tsp sesame oil
Instructions
- 1Bring the stock to a simmer in a large pot.
- 2Add the thinly sliced pork or chicken and cook until just done, skimming any foam.
- 3Add the julienned tofu, bamboo shoots, and wood ear mushrooms, simmering for 5 minutes.
- 4Stir in black vinegar, white pepper, and soy sauce, tasting and adjusting the sour and spicy balance.
- 5Stir the cornstarch slurry into the soup to thicken it slightly.
- 6While stirring the soup gently in one direction, slowly drizzle in the beaten eggs to create thin ribbons.
- 7Finish with a drizzle of sesame oil and scatter chopped scallions on top.
- 8Serve immediately, piping hot.
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