Hot and Sour Soup
87 comments
Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV
Our version of this Chinese soup is spicy, bracing, rich, and complex.
has video
WHY THIS RECIPE WORKS
To get deep, complex heat, we created the "hot" side of the soup with two heat sources—a full teaspoon of distinctive, penetrating white pepper and a little chili oil. To create the “sour” side, we settled on 5 tablespoons of Chin...