Hot and Sour Soup
A classic Chinese soup with tender tofu, crunchy vegetables, and that perfect balance of tangy vinegar and warming pepper. Comforting and full of texture.
Story
This classic soup delivers that beloved sweet-sour-spicy punch that makes Sichuan cuisine so addictive. The silky tofu ribbons and wood ear mushrooms give it wonderful texture.
Ingredients
silken tofu
400g, cut into thin strips
dried wood ear mushrooms
10g, soaked and sliced
carrot
1 small, julienned
fresh ginger
1 inch, minced
green onions
3 stalks, chopped (separate whites and greens)
eggs
2, beaten
chicken broth
6 cups
rice vinegar
3 tablespoons
white pepper
1/2 teaspoon
light soy sauce
1 tablespoon
sesame oil
1 teaspoon
vegetable oil
2 tablespoons
salt
to taste
cornstarch slurry
2 tablespoons (optional, for thicker soup)
Instructions
1
Get everything ready
Cut the tofu into thin strips about 3 inches long. Soak the dried wood ear mushrooms in warm water for 15 minutes until softened, then slice thinly. Julienne the carrot and mince the ginger. Chop the green onions, keeping the white parts separate from the greens.
2
Build the flavor base
Heat vegetable oil in a large pot over medium-high heat. Add the ginger and white parts of the green onions. Stir for about 30 seconds until fragrant—don't let them brown. Add the carrot and wood ear mushrooms, stir-frying for another minute.
3
Add liquid and simmer
Pour in the chicken broth and bring to a gentle boil. Add the soy sauce and let everything simmer for 5 minutes so the vegetables release their flavor into the broth.
4
Add tofu and season
Gently add the tofu strips to the pot. Pour in the rice vinegar and white pepper—this is the soul of the soup. Taste and adjust with salt. Let it simmer for another 3-4 minutes, being careful not to break up the tofu too much.
5
Finish with eggs and serve
Reduce heat to low. Slowly drizzle in the beaten eggs while gently stirring the soup in one direction. This creates beautiful egg ribbons. Remove from heat, stir in the sesame oil, and sprinkle with the reserved green onion greens. Serve immediately while hot.
