Beijing Hot and Sour Soup
Silken tofu, wood ear mushroom, and egg ribbons in a bold black vinegar and white pepper broth, one of the most ordered soups on American Chinese menus.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak wood ear and shiitake mushrooms in warm water 20 minutes, drain, remove shiitake stems, thinly slice both. Cut 200g silken tofu into matchsticks. Drain and rinse 80g bamboo shoots, cut into matchsticks. Beat 2 eggs. Mix 3 tbsp cornstarch with 4 tbsp cold water. Slice 2 spring onions and 0.5 chilli finely.
Boil
Bring 900ml vegetable stock to a boil over medium-high heat, about 5 minutes. Add mushrooms, bamboo shoots, and tofu; simmer 3 to 4 minutes until mushrooms are tender and tofu softens slightly.
Build
Stir in 2 tbsp soy sauce, 3 tbsp black vinegar, and 1 tsp white pepper. Taste—sour note should be prominent. Reduce heat to medium.
Finish
Gradually pour cornstarch slurry into soup while stirring constantly, about 2 minutes, until glossy and silky. Reduce heat to low. Slowly pour beaten eggs in a thin stream while stirring gently in one direction to create fine ribbons, 1 to 2 minutes. Drizzle 1 tsp sesame oil throughout.
Plate
Ladle soup into bowls, scatter spring onion and chilli over top, and serve immediately while piping hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.