Classic Hot and Sour Soup
A swirl of silky egg ribbons suspended in a thick, deeply savory broth that punches with white pepper heat and Chinkiang vinegar tang in perfect equilibrium. Loaded with woodear mushrooms, soft tofu, and bamboo shoots, this soup is a symphony of textures and bold contrasts. One spoonful will clear your sinuses and warm your soul.
Ingredients
- 6 cups chicken broth
- 4 oz firm tofu, cut into thin strips
- 1/2 cup dried woodear mushrooms, soaked and sliced
- 4-5 dried shiitake mushrooms, soaked, stemmed, and sliced (reserve soaking liquid)
+ 12 more ingredients
Instructions
Soak the woodear and shiitake mushrooms in hot water for 20 minutes. Drain, reserving 1/2 cup of the shiitake soaking liquid. Slice both mushrooms thinly.
In a large pot, bring the chicken broth and reserved mushroom liquid to a boil. Add the pork strips and cook for 2 minutes, skimming any foam that rises.
Add the sliced woodear mushrooms, shiitake mushrooms, bamboo shoots, and tofu strips. Simmer for 5 minutes.
Stir in the soy sauce, sugar, and white pepper. Taste and adjust.
Give the cornstarch slurry a good stir and pour it slowly into the simmering soup while stirring gently. The soup should thicken to a velvety consistency within 1 minute.
Turn the heat to the lowest setting. While stirring the soup in a slow circular motion, drizzle the beaten eggs in a thin stream to form delicate ribbons. Stop stirring for 15 seconds to let the eggs set.
Remove from heat, add the black vinegar and sesame oil, and stir once. Ladle into bowls, drizzle with chili oil if desired, and garnish with scallions and cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI