Hot and Sour Soup
A soup that perfectly balances spicy heat and tangy vinegar flavors, thickened with cornstarch.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Broth: In a medium pot, bring the chicken broth to a rolling boil over high heat. Add the soy sauce to lightly color and season the base.
- 2
Add the Solids: Add the sliced tofu, rehydrated wood ear mushrooms, and julienned bamboo shoots. Reduce the heat to medium and simmer gently for 5 minutes so the ingredients are warmed through.
- 3
Season for Flavor: Stir in the black vinegar and white pepper. (White pepper provides the heat, and vinegar provides the sourness; do not use black pepper). Let it simmer for 1 minute, tasting and adjusting the sour/spicy balance if necessary.
- 4
Thicken the Soup: Give the cornstarch slurry a stir, then slowly drizzle it into the soup while stirring continuously in a circular motion. Cook for 1-2 minutes until the soup becomes thick, glossy, and heavily coats the back of a spoon.
- 5
Swirl the Eggs: Turn off the heat entirely. Hold the bowl of beaten eggs high above the pot and slowly drizzle them in a thin, steady stream in a wide circle. Let sit undisturbed for 10 seconds, then gently stir once to create delicate, wispy egg ribbons.
- 6
Garnish and Serve: Ladle into bowls and top with a few drops of sesame oil and freshly chopped scallions. Serve immediately.
Plan it in Listahan
Add Hot and Sour Soup to your week, check it against your household's allergens, and build the shopping list automatically.