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A classic Chinese soup with a deeply savory broth, tender shiitakes, tofu, bamboo shoots, and ribbons of egg sharpened with black vinegar and white pepper.
Imagen generada por IA
Imagen generada por IA
A balanced sequence of savory soy, aromatic ginger, peppery heat, and bright black vinegar gives the broth its recognizable hot-and-sour profile, while cornstarch adds just enough body to carry the tofu and mushrooms.
Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Store garnishes separately when possible.
Reheat gently in a saucepan over medium-low heat until steaming throughout; do not boil vigorously, or the tofu and egg will toughen.
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