Cook and Scale
Hot and Sour Soup
4 servings · 35 min total
A punchy, warming soup balancing tangy black vinegar and fiery white pepper, threaded with silky egg ribbons, tofu, and mushroom.
Ingredients
- 1¼ l vegetable stock
- 200 g tofu, firm, julienned
- 100 g shiitake mushroom, sliced
- 1 carrot, julienned
- 3 tbsp chinkiang black vinegar
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp chilli flakes
- 3 tbsp cornstarch
- 2 egg, beaten
- 1 tsp sesame oil
- 2 spring onion, sliced
Contains: Gluten, Egg, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the vegetables in stock — Bring the vegetable stock to a simmer and add the tofu, shiitake, and carrot. Cook for 5 minutes until the vegetables soften.
- 2.
Season the soup to taste — Stir in the black vinegar, soy sauce, white pepper, and chili flakes, tasting and adjusting the tang and heat to your liking.
- 3.
Thicken with cornstarch slurry — Mix the cornstarch with 4 tablespoons of cold water and stir into the simmering soup until it thickens slightly.
- 4.
Stream in the beaten eggs — Turn the heat to low, and while stirring the soup in a slow circle, drizzle in the beaten eggs to form silky ribbons.
- 5.
Finish and serve hot — Drizzle with sesame oil, scatter with spring onion, and serve hot.