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ChineseAuthentic Cuisine

Hot and Sour Soup

Serves 4 to 6 Soup vegetarian, Soups

Hot and Sour Soup

Hot and Sour Soup, a staple of northern Chinese kitchens, is a dish that warms both the cook and the company gathered at the table. Traditionally prepared with a generous hand for salt and fat, it captures the essence of home cooking, where recipes are passed down not through measured spoons but through a practiced touch and an eye for balance. This version reflects the true spirit of a Chinese family meal, shared and savored in the comfort of familiar surroundings.

Expect a lively contrast of flavors: the tang of Chinkiang vinegar meeting the gentle heat of white pepper, cushioned by the silky presence of tofu and the earthy notes of wood ear mushrooms. Each spoonful should surprise with the crunch of bamboo shoots and the richness of a quickly stirred egg. It's a soup that invites second helpings, a celebration of textures and tastes brought together in harmony.

Ingredients

  • 100 gtofu — strips
  • 50 gwood ear mushrooms
  • 50 gbamboo shoots
  • 1 Lchicken or vegetable broth
  • 2 tbspChinkiang vinegar
  • 1 tbspsoy sauce
  • 1 tspwhite pepper
  • 1egg
  • to tastefine sea salt

Method

  1. Begin by preparing the tofu, wood ear mushrooms, and bamboo shoots. Slice the tofu into thin, bite-sized strips, about 1 cm wide, to ensure they absorb the flavors of the soup. Soak the wood ear mushrooms in warm water until they expand and become tender, then slice them into thin strips. Cut the bamboo shoots into similar-sized strips for uniform cooking.
  2. In a large pot, pour in 1 liter of chicken or vegetable broth and bring it to a gentle simmer over medium heat. This will be the base of your soup, providing depth and warmth. Add the sliced wood ear mushrooms and bamboo shoots to the broth. These ingredients need a bit more time to soften and infuse the broth with their earthy flavors.
  3. Once the mushrooms and bamboo shoots have softened, add the tofu strips to the pot. Stir gently to prevent breaking the tofu, allowing it to absorb the broth's flavors. Let the mixture simmer until the tofu is heated through and the mushrooms are tender, which should be noticeable by their pliable texture.
  4. Season the soup by adding 2 tablespoons of Chinkiang vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of white pepper. Stir well to combine, allowing the vinegar to impart a tangy aroma and the white pepper to add a gentle heat. This combination is crucial for achieving the characteristic hot and sour flavor profile.
  5. Crack an egg into a small bowl and beat it lightly. Slowly drizzle the beaten egg into the simmering soup while stirring gently with a fork or chopsticks. This technique creates delicate egg ribbons that float in the soup, adding texture and richness.
  6. Taste the soup and adjust the seasoning with fine sea salt, adding a little at a time until the flavors are balanced to your liking. The soup should have a harmonious blend of sour, spicy, and savory notes.
  7. Once the seasoning is adjusted, remove the pot from heat. Serve the hot and sour soup immediately, allowing the warmth and aroma to fill the room. This dish is best enjoyed fresh, with its vibrant flavors and comforting textures.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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