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Beijing Hot and Sour Soup (Traditional Peppery Broth with Tofu, Wood Ear Mushrooms and Egg Ribbon)
The iconic Northern Chinese soup: a thick, velvety broth balanced with the fiery punch of white pepper and the deep tang of black rice vinegar, studded with silken tofu ribbons, mushrooms, and golden egg drops.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Firm tofu, cut into fine strips200 g
- Shiitake or button mushrooms, thinly sliced150 g
- Large egg, well beaten1 piece
- Vegetable broth900 ml
- Soy sauce2 tbsp
- Black rice vinegar or cider vinegar3 tbsp
- Cornstarch mixed with 3 tbsp cold water2 tbsp
- Ground white pepper1 tsp
- Sesame oil1 tsp
- Scallions, sliced2 stalk
Preparation Steps
1
Bring vegetable broth to a boil in a pot. Add sliced mushrooms, tofu strips, soy sauce, and white pepper, simmering for 5 minutes.
5 min timer
2
Stir cornstarch slurry and pour slowly into gently simmering soup, stirring constantly until thick and velvety.
3 min timer
3
Turn off heat and slowly drizzle in beaten egg in a thin stream, gently swirling soup to form delicate ribbons.
1 min timer
4
Stir in rice vinegar and sesame oil at the very end to preserve sharpness. Garnish with scallions and serve hot.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
