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Hot and Sour Soup

Hot and sour soup is the bowl you order when you want something warming with a bit of attitude. The heat comes from white pepper rather than chilli, and the sour tang from black vinegar — together they make a broth that wakes up every tastebud.

Threaded through it all are silky ribbons of egg, tender mushrooms, tofu and bamboo shoots, so every spoonful has plenty going on.

It's far easier than it tastes: one pot, about 25 minutes, and mostly pantry ingredients. Perfect as a starter for a homemade Chinese feast or a light dinner on a cold night.

Servings
4
Prep Time
15
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Cook Time
15
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Ingredients
15
Total Time
30
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Pantry bits

  • Large saucepan or stockpot
  • Ladle
  • Small bowl (for the cornflour slurry)
  • Sharp knife and chopping board
  • Heatproof bowl (for soaking mushrooms)

Ingredients

  • 6 dried shiitake mushrooms
  • 1.25 litres chicken or vegetable stock
  • 1 tbsp finely grated ginger
  • 200g firm tofu, cut into thin batons
  • 225g can bamboo shoots, drained and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 3 tbsp Chinese black vinegar (Chinkiang), plus extra to taste
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp ground white pepper, plus extra to taste
  • 1 tsp caster sugar
  • 3 tbsp cornflour
  • 2 eggs, lightly beaten
  • 1 tsp sesame oil
  • 2 spring onions, finely sliced

Instructions

  1. Soak the dried shiitake mushrooms in 1 cup of boiling water for 20 minutes. Squeeze dry, slice thinly and reserve the soaking liquid.
  2. Bring the stock, mushroom soaking liquid and ginger to a simmer in a large saucepan.
  3. Add the sliced mushrooms, tofu, bamboo shoots and carrot and simmer gently for 5 minutes.
  4. Stir in the black vinegar, light and dark soy sauces, white pepper and sugar.
  5. Mix the cornflour with 1/3 cup of cold water, then stir into the simmering soup. Cook for 1-2 minutes, stirring, until the broth is silky and lightly thickened.
  6. With the soup at a gentle simmer, slowly pour in the beaten eggs in a thin stream while stirring in one direction, so they set into fine ribbons.
  7. Remove from the heat and stir in the sesame oil. Taste and adjust with extra vinegar or white pepper — it should be boldly tangy and peppery.
  8. Ladle into bowls and scatter with spring onion to serve.

Other recipes

Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Spicy Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

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