Hot and Sour Dumpling Soup
A Chinese take-out staple, hot and sour soup is super easy to create at home — and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons safflower or canola oil
- 8ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
- 2tablespoons minced fresh ginger
- Kosher salt and pepper
- 8cups low-sodium chicken broth
- 6ounces firm tofu, cut into matchsticks (1 cup)
- ⅓cup low-sodium soy sauce
- 2ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
- ¼teaspoon ground white pepper (optional), plus more to taste
- 12frozen pork gyoza or potsticker dumplings (about 8 ounces)
- ¼cup cornstarch
- 3tablespoons distilled white vinegar
- Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish
Instructions
Step 1
In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.Step 2
In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.Step 3
Divide soup among bowls and garnish with scallions and chiles. Serve hot.