Hot and Sour Soup
This soup relies on the contrast between the sharp bite of black vinegar and the creeping warmth of white pepper. Success comes down to the order of operations: establish the base, thicken the stock, and season only at the final moment.
Prepare your ingredients before the flame is lit.
Because the cooking process is rapid once the broth begins to boil, have your pre-cut tofu, soaked mushrooms, and cornstarch slurry ready on the counter.
- Wok or heavy-bottomed pot
- Fine-mesh sieve
- Whisk
- Ladles
What goes in.
- 4 cupschicken or vegetable stock
- 1/2 cupbamboo shoots, julienned
- 1/2 cupdried wood ear mushrooms, rehydrated and sliced thin
- 1 blocksilken tofu, cut into small cubes
- 3 tbspChinkiang black vinegar
- 1 tbspsoy sauce
- 1 tspground white pepper
- 1/4 cupcornstarch mixed with 1/4 cup water
- 1 largeegg, lightly beaten
- 2 stalksscallions, thinly sliced
The swirling pour
Pour the beaten egg in a very thin, slow stream into the swirling broth; stop stirring immediately after the pour to ensure the egg sets into distinct, floating ribbons rather than clouding the soup.
The method.
Prepare the base
Bring the stock to a boil in your wok. Add the bamboo shoots and wood ear mushrooms, reducing the heat to a simmer for 5 minutes to soften.
Add the tofu
Gently slide the tofu cubes into the pot. Do not stir vigorously, or the tofu will break apart into crumbs.
Thicken
Stir the cornstarch slurry to recombine, then pour it into the boiling soup while stirring constantly. The liquid should transform from thin to glossy and thickened within seconds.
Create ribbons
Turn off the heat. Use a spoon to create a gentle whirlpool in the pot and pour the beaten egg into the vortex. Let it sit undisturbed for 10 seconds.
Final seasoning
Stir in the vinegar, soy sauce, and white pepper. Taste immediately and adjust the vinegar or pepper based on your preference for acidity and heat.
Other turns to take.
Pork-fortified
Sauté 4 ounces of ground pork with a teaspoon of ginger before adding the stock to the pot.
Extra Heat
Add a teaspoon of chili oil during the final seasoning step for a deeper, rounded spice.
When it doesn't go to plan.
Always add vinegar after the heat is off to prevent the sharpness from boiling away.
Use white pepper, not black; white pepper provides a specific earthy heat that defines this dish.
Adjust the thickness of the soup by adding the cornstarch slurry in small increments until you reach the desired coat-the-back-of-the-spoon consistency.
The ones that keep coming up.
Can I use corn flour instead of cornstarch?
No, cornstarch is necessary for the translucent, glossy body of the broth. Corn flour will make the soup opaque and grainy.
What if I cannot find black vinegar?
Rice vinegar is the closest substitute, though you may need a splash of balsamic to mimic the depth of the black variety.
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