Classic Hot and Sour Soup

A comforting bowl of traditional Chinese hot and sour soup, balancing tangy vinegar with spicy white pepper and silky tofu. Perfect for a light yet flavorful meal.

Steps

1. Bring the broth to a boil in a small pot.
2. Add the soaked and sliced shiitake mushrooms and bamboo shoots, simmer for 3 minutes.
3. Stir in the soy sauce, rice vinegar, and white pepper.
4. Add the tofu cubes and cook for 2 minutes.
5. Slowly pour in the cornstarch slurry while stirring until the soup thickens.
6. Gradually drizzle the beaten egg into the soup in a thin stream, stirring gently to form egg ribbons.
7. Remove from heat and stir in sesame oil.
8. Garnish with chopped green onion and serve hot.