Hot and sour soup
A Sichuan classic: a thickened broth with mushrooms, tofu and egg ribbons, sharp with black vinegar and warm with white pepper.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 220 kcalper serving
Ingredients
- Dried shiitake mushrooms6
- Chicken stock1 l
- Pork loin, cut into thin strips150 g
- Firm tofu200 g
- Bamboo shoots50 g
- Soy sauce2 tbsp
- Chinese black vinegar4 tbsp
- Ground white pepper1 tsp
- Cornflour3 tbsp
- Egg1
- Toasted sesame oil1 tsp
- Spring onions2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the shiitake in hot water until soft, then slice them thinly. Keep the soaking water.
- 2
Cut the tofu and bamboo shoots into thin strips.
- 3
Bring the stock and the strained soaking water to the boil. Add the pork, mushrooms and bamboo and simmer.
- 4
Add the tofu, soy sauce, vinegar and white pepper.
- 5
Mix the cornflour with a little cold water, stir it in and simmer until the soup thickens.
- 6
Stir the soup in one direction and slowly pour in the beaten egg so it sets in thin ribbons.
- 7
Season with salt, add the sesame oil and serve with sliced spring onions.
Tips and questions
- What can I use instead of Chinese black vinegar?
- Rice vinegar with a dash of balsamic is the closest swap. The sourness should come through clearly, so taste and adjust.
- How do I get silky egg ribbons?
- Thicken the soup first, then drizzle in the beaten egg in a thin stream while stirring slowly in one direction.
- Where does the heat come from?
- From white pepper, not chilli. Taste before serving and add more if you want it hotter.
Enjoy your meal!
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