A boldly flavored Sichuan soup that balances fiery white pepper heat with the tanginess of dark vinegar, loaded with silky tofu, wood ear mushrooms, bamboo shoots, and wisps of beaten egg swirled through the broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Bring chicken stock to a boil in a large pot, then add soaked wood ear mushrooms, bamboo shoots, and shiitake mushrooms, simmering for five minutes until tender.
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2
Add julienned tofu, soy sauce, black vinegar, and white pepper, stirring gently to combine without breaking the delicate tofu strips.
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3
Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to create a silky, slightly thickened consistency.
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4
Turn off heat and slowly drizzle beaten eggs into the soup in a thin stream while stirring gently in one direction to create delicate egg ribbons throughout the broth.
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5
Finish with sesame oil and sliced green onions, adjusting vinegar and pepper to taste.
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6
Ladle into individual bowls and serve immediately while the soup is piping hot.
Did You Know?
The key to authentic hot and sour soup is the ratio of vinegar to white pepper. Unlike the Western version that often uses hot sauce, the original Sichuan recipe achieves its heat entirely from freshly ground white pepper.
Chef's Notes
Equipment Tips
- large pot
- ladle
The Story Behind 酸辣汤
Hot and sour soup is a Sichuan classic that exemplifies the province's mastery of bold contrasting flavors. The soup developed from the peasant tradition of making hearty broths from available pantry staples like vinegar, pepper, dried mushrooms, and tofu. Its use of white pepper rather than chili for heat distinguishes it from other Sichuan dishes and connects it to ancient Chinese medicinal cooking traditions where white pepper was valued for its warming digestive properties. The dish gained popularity across China and became one of the most recognized Chinese soups internationally.
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