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.
Ingredients
1 liter chicken stock
150g firm tofu, julienned
50g dried wood ear mushrooms, soaked and sliced
50g bamboo shoots, julienned
100g shiitake mushrooms, sliced
3 tablespoons Chinese black vinegar
1 tablespoon soy sauce
1 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 3 tablespoons water
2 eggs, lightly beaten
1 tablespoon sesame oil
2 green onions, sliced
Instructions
1Bring 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.
2Add julienned tofu, soy sauce, black vinegar, and white pepper, stirring gently to combine without breaking the delicate tofu strips.
3Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to create a silky, slightly thickened consistency.
4Turn 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.
5Finish with sesame oil and sliced green onions, adjusting vinegar and pepper to taste.
6Ladle 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.