Hot and sour soup


The soup:

  • Szechuan peppercorn, 1 tbsp

  • Garlic, 4 cloves

  • Red chilis, 6

  • White pepper, 1 tsp

  • Black Chinese vinegar, .25 cup

  • Soy sauce, 2 tbsp

  • Dark soy sauce, 2 tbsp

  • Chicken stock, 4 cups

  • Salt, .25 tsp

  • Sesame oil

  • Chinese cooking wine

The condiments:

  • Them sour Chinese vegetables (I’ll look this up at some point)

  • Shitake mushrooms

  • Dried wood ear mushrooms

  • Bamboo shoots

  • Firm tofu

The finishing:

  • Corn starch, 1 tsp

  • Scallions, sliced

  • Eggs


  1. Mix all the soup ingredients in a pot and bring to a slow simmer.

  2. Add in all the condiments. Cook for a few minutes.

  3. Make corn starch slurry and add it to the soup to thicken.

  4. Break and mix the eggs, then stir the soup in a circular pattern. While the soup is swirling, slowly pour in the eggs.

  5. Remove from heat and serve. Garnish with scallions.