Nourish: Hot and Sour Soup
February 17, 2025
There’s something deeply grounding about a bowl of Hot & Sour Soup—its bold flavors balance heat with acidity, while different vegetables bring layers of texture. It’s a dish that feels restorative, whether enjoyed as a light meal or as part of a larger spread.
Hot & Sour Soup has a long history in Chinese cuisine, with variations found across different regions. Some versions lean toward the Sichuan style, fiery with chili oil and peppercorns, while others—often found in northern China—are more vinegary and subtly spiced. This recipe strikes a balance, offering both warmth and brightness while remaining adaptable to your preferences. This soup, with its rich flavors and warm hues, is perfect for a cold winter's day.
Ingredients
- 1 tablespoon neutral oil (avocado, sunflower, or vegetable)
- ½ red bell pepper, thinly sliced
- 3-4 dried wood ear mushrooms, rehydrated and thinly sliced
- 4 shiitake mushrooms, thinly sliced
- 1 handful enoki mushrooms, separated
- 3 cups vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1½ tablespoon rice vinegar (or black vinegar for a deeper, smoky tang)
- ½ teaspoon white pepper (adds a gentle heat)
- ½ teaspoon chili flakes (adjust to preference)
- 1 teaspoon cornstarch mixed with 2 tbsp water (for thickening)
- ½ block firm tofu, cut into strips
- 1 egg, beaten
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced (for garnish)
Steps
- Firstly, heat the oil in a pot over medium heat. Add the red bell pepper and cook for about a minute until slightly softened. Add the wood ear mushrooms, shiitake mushrooms, and enoki mushrooms. Stir gently and let them cook for 2 minutes.
- Pour in the vegetable broth, soy sauce, vinegar, white pepper, and chili flakes. Stir well and let it simmer for 5 minutes, allowing the flavors to develop. Gently add the tofu cubes and let them warm through for 1-2 minutes. Then, slowly stir in the cornstarch slurry to thicken the soup slightly.
- Slowly drizzle the beaten egg into the pot while gently stirring to create delicate egg ribbons. Drizzle with sesame oil for a hint of nutty richness. Garnish with scallions and serve immediately in your favorite OWIU Goods bowl.
