Peking Hot and Sour Soup

Peking Sweet and Sour Soup, also known as “Peking Hot and Sour Soup,” is a popular Chinese dish that combines tangy and spicy flavors with a rich and hearty broth. Here’s a recipe to make this delicious soup for 4 people which we cobbled together from a night out in London.

Ingredients

For the soup:

• 6 cups chicken or vegetable broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup wood ear mushrooms, rehydrated and thinly sliced
• 1/2 cup tofu, diced
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon chili paste or chili sauce  but adjust to your taste
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1 egg, beaten
• 2 tablespoons cornstarch mixed with 2 tablespoons of water to thicken just right
• 1/4 cup sliced green onions, salad onions or scallions (for garnish)

Preparation

1. Prepare the Ingredients:
   • Rehydrate the wood ear mushrooms in warm water according to the package instructions. Once rehydrated, thinly slice them.
   • Dice the tofu into small cubes.
   • Julienne the bamboo shoots.
2. Prepare the Broth:
   • In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
3. Add Flavors:
   • Add the rice vinegar, soy sauce, tomato ketchup, chili paste, sesame oil, ground white pepper, ground ginger, ground black pepper, and sugar to the simmering broth. Stir well to combine the flavors.
4. Add Ingredients:
   • Add the julienned sliced wood ear mushrooms, bamboo shoots, and diced tofu to the broth. Allow them to cook for about 5-7 minutes, until they are heated through and tender.
5. Thicken the Soup:
   • Stir the cornstarch-water mixture to ensure it’s well combined, and then slowly pour it into the soup while stirring continuously. This thickens the soup slightly.
6. Add the Egg:
   • While stirring the soup in a circular motion, slowly drizzle in the beaten egg to create silky egg ribbons. The egg cooks almost instantly in the hot soup.
7. Adjust Seasoning:
   • Taste the soup and adjust the seasoning as needed. You can add more vinegar, soy sauce or chili paste to achieve the best balance of sweet, sour, and spicy flavors.
8. Serve:
   • Ladle the soup into serving bowls.
9. Garnish:
   • Garnish each bowl with sliced green onions, scallions etc. for a certain level of colour and flavour.
10. Enjoy:
    • Serve this soup hot as
    • We have it as an appetizer or as a main dish. Accompany with steamed rice or noodles.

Peking Sweet and Sour Soup offers a delightful combination of contrasting flavors and textures, making it a favorite in Chinese cuisine. The tanginess from the vinegar, the heat from the chili paste, and the richness of the broth come together to create a harmonious and satisfying bowl of soup. This recipe serves 4 people, making it a perfect option for a cozy meal or gathering.