Traditional Peking soup, also called Suan La Tang or Hot and Sour Soup (and for our Quebec readers, “soupe aigre piquante”), is a staple of Chinese cuisine. Around here, almost every restaurant has it on the menu.
Despite its name, the soup does not come from Beijing; it was born in southern China, in Sichuan province.
The soup balances tangy and spicy notes in a way that is hard to resist. This recipe starts with a quick chicken broth punched up with pepper and chili, brightened with vinegar, and finished with mushrooms, bamboo shoots, egg, and tofu.
Its magic lies in the ratio of vinegar, soy sauce, and pepper.
Key ingredients in Peking soup
Black rice vinegar: you could swap in white rice vinegar, but the result will not be the same; black rice vinegar brings a unique depth
Light soy sauce: the everyday salty soy sauce you find on most shelves; it is essential here
Sichuan pepper: unlike regular pepper, it delivers the signature “mala” tingle
Cornstarch: vital for thickening
Sesame oil: use it sparingly or it will overpower the broth
Tips for a perfect hot and sour soup
Stir in a can of corn before you stream in the egg. The kernels add texture and a hint of sweetness, making the soup filling enough to serve as a light lunch or dinner, not just a starter.
Finish each bowl with a small handful of fresh bean sprouts; their crunch contrasts nicely with the silky broth.
Can I store and reheat Peking soup?
Technically, yes, but the texture suffers: the egg strands and broth become a bit gummy.
Authentic Peking Soup
Ingredients
- 3 boneless, skinless chicken thighs
- 100 g firm tofu
- 6 teaspoons black rice vinegar
- 1 teaspoon ground Sichuan pepper
- 0.5 teaspoon chili paste
- 3 tablespoons cornstarch
- 4 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 large eggs, beaten
- 10 g dried shiitake mushrooms
- 10 g dried black (wood ear) mushrooms secs
- 40 g fresh ginger, coarsely grated
- 120 g bamboo shoots, sliced
- 2 stalks spring onions, thinly sliced
- 1 small bunch cilantro, chopped
- 1 teaspoon freshly ground black pepper
- 1.5 liters water s
Instructions
- Rehydrate the mushrooms in lukewarm water for 30 minutes, then rinse and drain.
- Simmer the chicken in lightly salted boiling water over medium-high heat for 20 minutes.
- Remove the chicken; strain the broth and let both cool.
- Thinly slice the chicken, mushrooms, tofu, and bamboo shoots.
- Whisk the cornstarch with a little cold broth until smooth.
- Bring the remaining broth to a boil.
- Add the mushrooms, tofu, soy sauce, and ginger; cook over medium-high heat.
- After 30 seconds, stir in the sliced chicken.
- Add the rice vinegar, chili paste, and sugar; stir well.
- While stirring, slowly pour in the cornstarch slurry and cook for 1 minute, until slightly thickened.
- Slowly drizzle in the beaten eggs, stirring constantly to create thin ribbons; cook for 1 minute.
- Season with Sichuan pepper, black pepper, and sesame oil; stir for 15 seconds.
- Turn off the heat, then add the spring onions and cilantro.
Super bonne soupe, j’ai remplacé le vinaigre de riz noir par du vinaigre de riz blanc parce que c’est ce que j’avais sous la main. Le goût était un peu moins profond mais l’équilibre acidulé-piquant était toujours au top, surtout avec le maïs ajouté avant l’œuf.
Même mon conjoint difficile, qui boude d’habitude tout ce qui est tofu, a vidé son bol et en a redemandé, j’étais agréablement surprise 🙂 Le bon équilibre vinaigre, piquant et gingembre rend cette soupe vraiment irrésistible.
Parfait pour les soirs d’hiver, cette soupe pékinoise est devenue notre incontournable dès que le froid s’installe. Le combo vinaigre noir et poivre du Sichuan donne exactement ce petit kick réconfortant qu’on cherche.
Made a double batch because the tangy heat and that silky egg ribbon were too good to pass up; the leftovers were just as tasty the next day after a gentle reheat 😊