Aromatic, spicy, and filled with veggies of all different textures combined with tofu cubes makes for a great meal on its own or as a starter.
Be careful when measuring out the white pepper. 1 teaspoon of pepper makes for a spicy pot of soup. Reduce to ½ teaspoon if you prefer a milder soup.
This amount of starch will thicken the soup a bit, but if you want it thicker, as you’d get at a restaurant, you’ll need to add more. I recommend making a double batch of the cornstarch-water slurry and gradually adding it while stirring until it reaches the desired thickness.
I tested this recipe using unsalted rice vinegar with a 4.3% acidity. If you are using Chinkiang (Zhenjiang) vinegar you may not need as much. The same goes for Taiwanese black vinegar. Check the acidity and gradually add it until it’s sour to your liking.
Do not continue to heat the soup after you've added the vinegar and pepper. Doing so could cause the soup to become bitter.
This recipe was created by Gastroplant.
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