Egg Hot and Sour Soup

1. 1
   prep

   Prepare all the vegetables and eggs.

   1.Julienne the carrot, finely shred the cabbage, finely chop the French beans, and slice the mushrooms.

   2.Julienne the ginger, slit the green chili, and separate the white and green parts of the spring onion.

   3.In a small bowl, lightly beat the 2 eggs until the whites and yolks are just combined.

   4.In another small bowl, mix the corn flour with 3 tablespoons of cold water to make a smooth slurry.
2. 2
   boil · ~5 min

   Cook the vegetables in the broth base.

   1.Pour 4 cups of water into a large pot or wok and bring it to a rolling boil over high heat.

   2.Add the carrot, cabbage, French beans, and mushrooms to the boiling water.

   3.Add the julienned ginger and the slit green chili.

   4.Cook for 4-5 minutes on medium heat until the vegetables are tender but still have a slight crunch.

   TIPDon't let the vegetables go completely soft; a light crunch gives the soup its best texture.
3. 3
   simmer · ~3 min

   Season the broth and thicken.

   1.Reduce the heat to a gentle simmer.

   2.Stir in the soy sauce, salt, and half of the freshly ground black pepper.

   3.Give the corn flour slurry a quick stir and slowly pour it into the simmering soup, stirring continuously.

   4.Simmer for 2-3 minutes until the broth visibly thickens and turns glossy.
4. 4
   simmer · ~2 min

   Create the egg ribbons.

   1.Keep the soup at a very gentle simmer—bubbling too hard will break the egg.

   2.Hold the bowl of beaten eggs high and pour them into the soup in a slow, thin stream while stirring the soup gently in one direction.

   3.Let it cook undisturbed for 30 seconds after pouring, allowing the egg to set into silky ribbons.

   TIPStir continuously while pouring the egg in a slow stream; this creates long, elegant ribbons instead of clumps.
5. 5
   mix

   Finish with heat, sourness, and freshness.

   1.Turn off the heat immediately after the egg sets.

   2.Pour in the white vinegar and stir well.

   3.Add the remaining black pepper and the chopped white part of the spring onion.

   4.Mix once, then taste and adjust the vinegar or pepper if you prefer it more sour or hot.

   TIPAlways add vinegar at the very end, off the heat. Cooking vinegar dulls its sharp, tangy punch.
6. 6
   serve

   Garnish and serve piping hot.

   1.Ladle the hot soup into serving bowls.

   2.Sprinkle the reserved green spring onion tops generously over each bowl.

   3.Serve immediately, as it thickens more as it cools.

Cuisines we love