Beijing-style Spicy and Sour Soup
Beijing-style Spicy and Sour Soup is a popular Chinese soup that is characterized by its tangy, spicy and savory flavors. It is made with a combination of vegetables such as bamboo shoots, mushrooms, and carrots, as well as some shredded meat, tofu, or eggs. The spicy and sour flavors come from the use of Sichuan peppercorns, chili paste, and vinegar. This soup is a comforting and refreshing meal that is perfect for chilly days or when you want something warm and filling. It is commonly served as a starter or as part of a larger meal in Beijing-style restaurants.
Ingredients
- 3 cups chicken broth
- 1/2 tbsp soy sauce
- 1/2 tbsp vinegar
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp white pepper powder
- 1/4 tsp sesame oil
- 1 egg, beaten
- 2 tbsp cornstarch, mixed with 2 tbsp water
- 1/2 cup wood ear mushroom, sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup tofu, cubed
- 1/4 cup rice wine vinegar
- 1 tsp Sichuan peppercorn oil
About the recipe
Cook Time: 25 minutes
Portions: 4 servings
Difficulty: Easy