Hot and Sour Soup
Peppery, vinegar-sharp broth with tofu and mushrooms.
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Active
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- chinese
Servings4
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Ingredients
Steps
Simmer the stock with the mushrooms and bamboo shoots for 8 minutes.
Add the tofu, vinegar, soy sauce, and white pepper and simmer 3 minutes.
Stir in the cornstarch slurry and cook 1 minute until the soup thickens.
Turn off the heat and pour the eggs in a thin stream while stirring once, slowly, to make ribbons.
Finish with scallions and sesame oil, then adjust vinegar and pepper to taste.
Add vinegar and pepper at the end — both fade with heat.