World Flavors Cookbook

Hot and Sour Soup

Classic Northern Chinese soup with a perfect balance of spicy white pepper and tart black vinegar.

Cuisine: China

Ingredients

• Stock (chicken or mushroom), 100g firm tofu, 50g bamboo shoots
• Dried wood ear mushrooms, dried lily buds, shiitake mushrooms
• Seasoning: Chinkiang black vinegar, white pepper, light soy sauce, sesame oil
• Cornstarch slurry, 2 beaten eggs

Instructions

1. Simmer mushrooms and bamboo in stock for 10 minutes.
2. Add tofu and seasonings. Thicken with cornstarch slurry until desired consistency.
3. Drizzle in beaten eggs slowly while stirring to create "egg ribbons".
4. Add vinegar and white pepper at the end to preserve their punch.