Hot and Sour Soup is also called Pepper Hot Soup, 酸辣汤/胡辣汤. The soup contains common ingredients such as mushrooms, tofu, black fungus, carrots, ham, eggs and etc. Corn starch is used as a thickener for the soup. I like to demonstrate the impact of acidic ingredients on the thickening effect of starch because this soup includes a larger amount of vinegar, which is an acid in nature. The simple way to minimize the impact of acidity on the formation of the long chain of starch is to add vinegar (acid) after the corn starch. Or you can also add more corn starch to your soup or dish if acid has to be added first.

Hot and Sour Soup Recipe:

Dried Shiitake Mushroom 23g (⅔ cup)
Dried Black Fungus 10g (½ cup)
Carrot 60g
Enoki Mushroom 100g (1 pack)
Firm Tofu 340g (½ box)
Ham 20g
Mushroom Soaking Water 500g2 cups+1½ tbsp
Unsalted Chicken Broth 500g2 cups+1½ tbsp
Oil 6g (½ tbsp)
Salt 6g (1 tsp)
Soy Sauce 20g (1 tbsp+1 tsp)
White Pepper Powder 10g (1 tbsp)
Corn Starch 27g (3 tbsp)
Eggs 2
Chinkiang Vinegar 50g (¼ cup)
Sesame Oil 4g (1 tsp)
Green Onion To Taste
Cilantro To Taste


酸辣汤的做法:

干香菇 23克 (⅔ 杯)
干木耳 10克 (½ 杯)
胡萝卜 60克
金针菇 100克 (1包)
北方老豆腐 340克 (半盒)
火腿 20克
香菇水 500克2杯+1½ 汤匙
无盐鸡汤 500克2杯+1½汤匙
油 6克 (½ 汤匙)
盐 6克 (1 茶匙)
生抽 20克 (1 汤匙+1 茶匙)
白胡椒粉 10克 (1 汤匙)
玉米淀粉 27克 (3 汤匙)
鸡蛋 2个
香醋 50克 (¼ 杯)
香油 4克 (1 茶匙)
香葱 适量
香菜 适量

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