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Hot and sour soup – tangy and spicy
Dinner

Hot and sour soup – tangy and spicy

An adapted version of the Sichuan and Beijing restaurant tradition: thick, peppery soup with vinegar, tofu, mushrooms, and egg ribbons. Tangy, spicy, and warming.

AdaptedEverydayQuickDinnerSoupDairy-free
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Rate:
30 min total
4 servings
Easy

Ingredients

servings
Units

  • Hot and sour soup

    • 3⅓ cup Chicken stock
    • 7.1 oz Firm tofu, cut into thin strips
    • 3.5 oz Shiitake mushrooms, sliced
    • 1.8 oz Bamboo shoots, julienned
    • 3 tbsp Black rice vinegar (Chinkiang)
    • 1 tbsp Light soy sauce
    • 1 tsp White pepper, freshly ground
    • 1 tbsp Chili oil
    • 2 tbsp Cornstarch dissolved in 3 tbsp water
    • 1 stk Egg, lightly beaten
    • 1 tsp Sesame oil

Instructions

  1. 1

    Cook the soup

    1. Bring stock to a boil. Add mushrooms and bamboo shoots, cook 5 min. Add tofu, soy sauce, and vinegar.
    10 min
    Pot
  2. 2

    Thicken and finish

    1. Stir in the cornstarch slurry to thicken. Slowly drizzle the beaten egg in a thin stream while stirring — this creates silky ribbons.
    2. Season with white pepper, chili oil, and sesame oil. Acidity and heat should balance.
    5 min
    Pot

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Details

Dietary

Allergens

SoyEgg

Restrictions

  • Contains soy
  • Contains egg

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The soup thickens — thin with a little stock when reheating.

Tips

Cooking

  • • Chinkiang vinegar is essential for the authentic flavour — regular vinegar is too sharp.

Author

N

Nordmad

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Author

N

Nordmad