A delightful twist on the classic hot and sour soup, this recipe is perfect for a quick and flavorful meal.
Heat a saucepan over medium heat and add the stock.
Using a good quality stock enhances the flavor of the soup.
Add the soy sauce, chili paste, and ground pepper to the stock and stir well.
Adjust the amount of chili paste to suit your spice preference.
Add the mushrooms, bamboo shoots, and water chestnuts to the saucepan and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Mix the cornstarch with a small amount of water to create a slurry, then add it to the soup.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour the beaten eggs slowly into the soup while stirring gently to create ribbons.
Pouring the eggs in a thin stream creates delicate ribbons.
Add the tofu and vinegar, and let the soup simmer for another 5 minutes.
Adding the vinegar at the end preserves its tangy flavor.
Serve the soup hot, garnished with chopped scallions.
For a fresh touch, add the scallions just before serving.
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