Hot and Sour Soup

Method

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1. Soak the wood ear and shiitake mushrooms in hot water for 20 minutes, then drain, reserving 200 ml of the soaking liquid and straining it through a fine sieve.

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2. Bring the stock and the strained mushroom liquid to a simmer with both soy sauces, the sugar and salt.

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3. Add the mushrooms, bamboo shoots and tofu and simmer gently for 8 minutes.

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4. Stir in the cornflour slurry gradually while the soup simmers, until it thickens to a silky consistency that coats a spoon. Cook 2 minutes to remove any raw starch taste.

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5. Reduce to the barest simmer and stir the soup in a slow circle. Pour the beaten egg in a very thin stream and stop stirring for 10 seconds, letting fine ribbons set.

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6. Take the pan off the heat entirely, then stir in the black vinegar and white pepper. Adding them off the heat preserves their sharpness.

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7. Taste and adjust — it should be assertively sour and peppery.

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8. Finish with sesame oil, spring onions and a drizzle of chilli oil.

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Chef’s Tips

• Grind the white pepper fresh. Pre-ground loses its distinctive heat within weeks.
• Vinegar and pepper always go in off the heat; boiling them drives off exactly what you added them for.
• Add shredded pork or chicken with the mushrooms for a heartier version.

Pairing Suggestions

• Jasmine tea
• Serve as a starter before dumplings or noodles
• Follow with a light main

Storage & Reheating

Refrigerate 3 days. It thickens on standing — loosen with stock and refresh with a splash of vinegar when reheating.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.