Hot and Sour Soup
A tangy, peppery Sichuan soup with tofu, mushrooms, and egg ribbons.
Ingredients
- 6 cups chicken stock
- 100g firm tofu, julienned
- 1/2 cup wood ear mushrooms, sliced
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1/2 tsp white pepper
- 1 egg, beaten
- Cornstarch slurry
Steps
- Bring stock to a simmer and add tofu and mushrooms.
- Season with soy sauce, vinegar, and white pepper.
- Thicken lightly with cornstarch slurry.
- Drizzle in beaten egg while stirring slowly to form ribbons.
- Adjust seasoning and serve hot.