Hot and Sour Soup (Han Shao Soup)

Ingredients

• 0.5 lb tofu (sliced into thin strips)
• 4 oz mushrooms (sliced thinly)
• 4 oz bamboo shoots (sliced into matchsticks)
• 2 tbsp salted pickle (Zha Cai Shi) (shredded mustard stem; available at Asian supermarkets)
• 4 cup water (referred to as organic water in video)
• 1 tbsp chili oil (roasted chili oil or homemade (crushed red pepper with hot oil))
• 2 tbsp soy sauce mixture (a pre-mixed blend of 70% light soy sauce and 30% dark soy sauce)
• 1 tsp white pepper (use generously as this provides the primary heat)
• 0.25 cup white vinegar (4% acidity; be very generous)
• 1 tbsp sesame oil (be generous with the amount)
• 2 tbsp cornstarch (mixed with cold water to create a slurry)
• 2 eggs (beaten)

Steps

1. 1

   Prepare the base ingredients by slicing the tofu, mushrooms, bamboo shoots, and salted pickle (mustard stem) into thin strips or matchsticks.

2. 2

   In a large pot, bring the water to a boil.

3. 3

   Once the water is boiling, add the tofu, mushrooms, bamboo shoots, and salted pickles to the pot.

4. 4

   Add the chili oil, the pre-mixed soy sauce (70% light, 30% dark), and a generous amount of white pepper. Note that the white pepper provides the actual spice level of the soup.

5. 5

   Pour in the white vinegar and sesame oil. The author recommends being very generous with both for the proper flavor profile.

6. 6

   Bring the mixture back to a boil.

7. 7

   Prepare a cornstarch slurry by mixing cornstarch with a small amount of cold water until smooth.

8. 8

   Slowly pour the cornstarch slurry into the boiling soup while stirring. Continue to boil until the soup becomes silky, creamy, and thickened.

9. 9

   Turn off the heat. This is a crucial step before adding the eggs.

10. 10

    Beat one to three eggs in a small bowl. Pour the beaten eggs into the soup.

11. 11

    Turn the fire back on briefly to set the eggs, then serve immediately.

Notes

The spice in this soup comes primarily from the white pepper rather than the chili oil. The author emphasizes using a 70/30 ratio of light to dark soy sauce for the best color and flavor. Zha Cai (salted mustard stem) is a key ingredient for authentic texture and saltiness.

Nutrition per serving

• soup
• Chinese
• spicy
• vegetarian-option
• lunch
• dinner
• hot and sour