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Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 1/2 block Silken Tofu; 2 Egg; 3 tbsp Vinegar; 2 tsp Chicken Bouillon; 1 tbsp Potato Starch; 1 tsp Black Pepper; 1 tsp Chili Oil; 5g Wood Ear Mushroom; 1/4 Carrot; 50g Bamboo Shoot

Soup

⏱ 20 min

👥 Serves 4

Difficulty ⭐

A warming Chinese soup brightened with vinegar and pepper.

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📖 The Story Behind This Dish

Believed to originate in Sichuan cuisine, this soup is now made in homes across China. The amount of vinegar and pepper can be adjusted freely to taste.

🌆 Where it's eaten: Often sipped when feeling under the weather, or as a palate cleanser alongside richer dishes.

🥕 Ingredients (serves 4)

Silken Tofu 1/2 block
Egg 2
Vinegar 3 tbsp
Chicken Bouillon 2 tsp
Potato Starch 1 tbsp
Black Pepper 1 tsp
Chili Oil 1 tsp
Wood Ear Mushroom 5g
Carrot 1/4
Bamboo Shoot 50g

👩‍🍳 Instructions

Cut the tofu into thin strips. (If using the wood ear mushroom, carrot, or bamboo shoot, slice them thin at this stage too.)
Bring water and chicken bouillon to a boil in a pot.
Add the tofu and warm through.
Thicken with a potato starch slurry.
Drizzle in the beaten egg in a thin stream; turn off heat once softly set.
Stir in the vinegar, pepper, and chili oil to finish.

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