DISH RESEARCH · Soup
hot and sour soup
Also known as: Soup, hot and sour
Nagi Maehashi’s selected hot and sour soup uses chicken stock, mushrooms, tofu, bamboo shoots and egg ribbons in a white-pepper and vinegar broth. Optional poached chicken is shredded back into the soup, which thickens with a separate cornstarch slurry.
About hot and sour soup
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maehashi’s hot and sour soup combines tangy broth, white-pepper heat, mushrooms, firm tofu and thin bamboo-shoot strips. Chicken is an optional addition; this selected version follows the chicken-stock route and includes the optional chicken breast.
Dried shiitake mushrooms soak in boiling water before draining and slicing. Selected fresh wood-ear mushrooms join the broth, although Maehashi allows them to be omitted.
Dark and light soy sauces, ginger, chilli flakes, white pepper, sesame oil, sugar and white vinegar season the stock. The chicken poaches in it, then moves out briefly for shredding.
Shredded chicken returns with the tofu, bamboo and mushrooms. A separate cornstarch-and-water slurry thickens the soup before whisked eggs stream into the moving broth to form fine ribbons.
The finished soup can receive salt or extra chilli to taste before scallions are scattered over it. Maehashi describes a savoury, sour and spicy broth with the contrasting textures of smooth tofu, tender mushrooms and egg ribbons.
Ingredients in hot and sour soup
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Chinese