Hot and Sour Soup
Tiffy Chen shares her recipe for traditional hot and sour soup.
Ingredients
- ¼ cup black vinegar more as needed
- 3 tbsp light soy sauce
- 2 tsp ground white pepper more as needed
- 1 tsp sugar
- 2 cups thinly sliced shiitake mushrooms
- ½ cup thinly sliced peeled carrot
- ½ cup canned bamboo shoots drained, rinsed and thinly sliced
- 5 cups vegetable stock or chicken stock
- 1 pkg (14 oz/396g) soft or medium-firm tofu cut crosswise into thin strips
- 2 tbsp cornstarch
- ¼ cup cold water
- 2 eggs beaten
- chopped fresh cilantro leaves and tender stems for garnish
Instructions
- In a small bowl, stir together the black vinegar, light soy sauce, white pepper, and sugar. Add more white pepper (spice) and/or black vinegar (sour), if desired.
- In a large pot, combine the mushrooms, carrots, bamboo shoots and vegetable stock. Bring to a simmer over medium heat and cook for 3 to 4 minutes, until the carrots start to soften. Gently add the tofu and cook for another 2 to 3 minutes, until the tofu is slightly browned. Pour in the sauce and simmer for 1 to 2 minutes, until fragrant.
- Meanwhile, in a small measuring cup, stir together the cornstarch and water until smooth.
- Pour the cornstarch mixture into the pot. Stir well to ensure the cornstarch does not settle at the bottom of the pot. Simmer for 1 minute, or until the soup is thicker. Remove from the heat.
- Using a ladle, stir the soup in one direction. While stirring, slowly drizzle in the beaten eggs from 8 inches above the pot. This prevents the eggs from curdling and separating. Let sit for 30 seconds – do not stir. After 30 seconds use the ladle to gently stir the eggs into the soup.
- Garnish with the cilantro and serve immediately.