Classic Hot and Sour Soup

A comforting bowl of traditional Chinese hot and sour soup, balancing tangy vinegar with spicy white pepper and silky tofu. Perfect for a light yet flavorful meal.

Steps

1. Bring the broth to a boil in a small pot. 2. Add the soaked and sliced shiitake mushrooms and bamboo shoots, simmer for 3 minutes. 3. Stir in the soy sauce, rice vinegar, and white pepper. 4. Add the tofu cubes and cook for 2 minutes. 5. Slowly pour in the cornstarch slurry while stirring until the soup thickens. 6. Gradually drizzle the beaten egg into the soup in a thin stream, stirring gently to form egg ribbons. 7. Remove from heat and stir in sesame oil. 8. Garnish with chopped green onion and serve hot.

1 cup chicken or vegetable broth 50g firm tofu, cubed 2 dried shiitake mushrooms, soaked and sliced 1 tbsp bamboo shoots, julienned 1 tsp soy sauce 1 tsp rice vinegar 1/4 tsp white pepper 1 tsp cornstarch mixed with 2 tbsp water 1 egg, lightly beaten 1 green onion, chopped 1/2 tsp sesame oil