Chinese Hot and Sour Soup with Tofu
6 servings
30 minutes
Chinese hot and sour soup with tofu is a true embodiment of the centuries-old culinary tradition of the Middle Kingdom. Its rich, deeply balanced flavor combines the spiciness of white pepper, the tanginess of black rice vinegar, and the delicate texture of tofu. Historically, this soup originated as a simple yet nourishing dish that warms the soul and body. Fresh vegetables and mushrooms give it a unique aroma, while beaten egg makes the consistency tender and silky. Sesame oil completes the flavor profile with a light nutty note. This soup is not just food but a symbol of Chinese philosophy of balance: it unites the fire of spices and the coolness of vinegar, the tenderness of tofu and the firmness of meat. It is traditionally served hot to enjoy the full unfolding of flavors.
1
Cut the pork into strips and the tofu into cubes. Soak the wood mushrooms in boiling water, and when they swell, squeeze them lightly and chop thinly. Also cut the oyster mushrooms, carrot, and tomato into strips. Beat the egg in a separate bowl.
- Pork: 200 g
- Firm tofu: 200 g
- Dried Chinese mushrooms: 10 g
- Oyster mushrooms: 200 g
- Carrot: 100 g
- Tomatoes: 1 piece
- Chicken egg: 1 piece
2
Boil the broth.
- Chicken broth: 1 l
3
Add the pork, stir, bring to a boil, and then add the tofu, all the mushrooms, carrot, and tomato one after another.
- Pork: 200 g
- Firm tofu: 200 g
- Dried Chinese mushrooms: 10 g
- Oyster mushrooms: 200 g
- Carrot: 100 g
- Tomatoes: 1 piece
4
Then mix starch and 4 tablespoons of water in a bowl, and when it boils, pour it into the pot and stir.
- Cornstarch: 1 tablespoon
5
To salt.
- Salt: to taste
6
Pour in 3 tablespoons of vinegar and mix.
- Black rice vinegar (Chinkiang): 6 tablespoons
7
Stir the boiling soup and pour in the beaten egg in a thin stream.
- Chicken egg: 1 piece
8
Mix and add white pepper, then add the remaining vinegar and mix again.
- Ground white pepper: 1 teaspoon
- Black rice vinegar (Chinkiang): 6 tablespoons
9
Then pour in the sesame oil and mix again, add the chopped green onion.
- Sesame oil: 1 teaspoon
- Spring onion: 3 stems
10
Serve hot.