🇨🇳 China recipe
Hot and Sour Soup
A robust and warming soup from Northern China that balances the sharp acidity of Chinkiang black vinegar against the gentle heat of ground white pepper. Loaded with silky tofu, wood ear mushrooms, bamboo shoots, and delicate ribbons of beaten egg, it is both comforting and invigorating.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 1 litre chicken stock
- 100g firm tofu, cut into thin strips
- 30g dried wood ear mushrooms, soaked in warm water for 20 minutes and sliced
- 15g dried lily buds (golden needles), soaked for 30 minutes, tough ends trimmed, and cut in half
- 50g bamboo shoots, cut into thin strips
- 50g pork loin, cut into thin matchsticks
- 2 large eggs, beaten
- 3 tbsp Chinkiang black vinegar
- 1 tbsp light soy sauce
- 1 tsp ground white pepper
- 2 tbsp cornstarch mixed with 3 tbsp water
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- 1 tsp chilli oil (optional)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 95
- Protein
- 6 g
- Carbs
- 11 g
- Fat
- 3 g
