Hot and sour soup
6 servings
45 minutes
Hot and sour soup is a legendary dish of Chinese cuisine with a vibrant balance of flavors. Its origin is linked to the Sichuan and Hunan provinces, known for their love of spicy and rich aromas. The soup's main charm lies in the contrast between the heat of chili peppers and the gentle tang of rice vinegar, complemented by the depth of shiitake mushrooms and the silky texture of tofu. The spiciness of ginger and garlic adds a warming effect to the soup, while delicate egg ribbons make it particularly appetizing. It’s an ideal dish for cold evenings or when craving a refined yet rich flavor. Hot and sour soup not only awakens the appetite but also pairs wonderfully with traditional Chinese sides like rice or noodles, turning an ordinary meal into a true culinary delight.
1
Clean the garlic and chili pepper, then chop coarsely and crush with a pestle in a mortar. Grind with a pinch of salt until a uniform mass is obtained. Peel, finely chop, and add ginger, then crush again until a uniform mass is achieved.
- Garlic: 2 cloves
- Chili pepper: 2 pieces
- Ginger: 15 g
- Salt: to taste
2
Finely chop the mushrooms and bean sprouts. Heat some oil in a large wok or heavy-bottomed pot over medium heat, add the mushrooms and sauté for 4 minutes or until lightly golden. Add the chili paste and sprouts and sauté for another minute.
- Shiitake mushrooms: 250 g
- Bean sprouts: 200 g
- Peanut butter: 30 ml
3
Meanwhile, mix together soy sauce, rice vinegar, honey, and a good pinch of white pepper. Add the mixture to the pan and cook for one minute, then pour in hot broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. In the meantime, cut tofu into 1 cm cubes, finely chop green onions, and beat an egg well.
- Soy sauce: 45 ml
- Rice vinegar: 60 ml
- Liquid honey: 1 teaspoon
- Ground white pepper: to taste
- Vegetable broth: 1.5 l
- Firm tofu: 150 g
- Green onions: 20 g
- Chicken egg: 1 piece
4
Remove the soup from the heat. Using a chopstick, stir the soup clockwise until a small vortex forms, then slowly pour in the beaten egg while continuously stirring to create thin ribbons. Add tofu and return to heat for 1 minute to warm it up. Season to taste with soy sauce and vinegar, then serve immediately topped with green onions.
- Firm tofu: 150 g
- Chicken egg: 1 piece
- Soy sauce: 45 ml
- Rice vinegar: 60 ml
- Green onions: 20 g