酸辣汤，是中国人最熟悉的“开胃汤”。酸来自香醋，辣来自白胡椒粉，配上豆腐丝、木耳丝和蛋花，汤汁浓稠，酸辣鲜香。不管是饭前开胃，还是酒后暖胃，都超级舒服。
Hot and Sour Soup is one of the most familiar appetizing soups in Chinese cuisine. The sourness comes from vinegar, the heat from white pepper, combined with tofu, wood ear mushrooms, and egg ribbons. It’s thick, tangy, and spicy—perfect as a starter or a comforting meal.
🌴食材 | Ingredients：
嫩豆腐，半盒（切细丝）。/ Soft tofu, 1/2 block (cut into thin strips).
黑木耳，几朵（提前泡发，切丝）。/ Wood ear mushrooms, a few (soaked, cut into strips).
胡萝卜，半根（切丝）。/ Carrot, 1/2 (shredded).
鸡蛋，1个（打散）。/ Egg, 1 (beaten).
高汤或清水，600ml。/ Chicken broth or water, 600ml.
🌴配料 | Aromatics：
姜丝，少许。/ Shredded ginger, a little.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
🌴调味 | Seasonings：
香醋，3勺（约30ml，灵魂）。/ Chinkiang vinegar, 3 tbsp (about 30ml, the soul).
白胡椒粉，1小勺（约5g，辣味来源）。/ White pepper powder, 1 tsp (about 5g, the source of heat).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
淀粉，1勺（约10g，加水调成水淀粉）。/ Cornstarch, 1 tbsp (about 10g, mixed with water).
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，煮汤底 | Heat the Broth
锅里倒入高汤或清水，大火烧开。加入姜丝、木耳丝和胡萝卜丝，煮3分钟。⚠️ 木耳和胡萝卜比较难熟，要先下锅。
Pour the broth or water into a pot and bring to a boil. Add the ginger, wood ear mushrooms, and carrots. Cook for 3 minutes. ⚠️ The mushrooms and carrots take longer to cook, so add them first.
2，加豆腐调味 | Add Tofu and Season
加入豆腐丝，倒入1勺生抽、半勺老抽和1小勺白胡椒粉，煮2分钟。⚠️ 豆腐丝最后放，煮久了容易碎。
Add the tofu strips, light soy sauce, dark soy sauce, and white pepper. Simmer for 2 minutes. ⚠️ Add the tofu last; it breaks easily if overcooked.
3，勾芡淋蛋 | Thicken and Add Egg
转小火，慢慢淋入水淀粉，边倒边搅拌，直到汤汁变浓稠。然后转圈淋入蛋液，形成漂亮的蛋花。⚠️ 勾芡要慢慢倒，蛋液也要细细淋入。我试过一股脑倒进去，结果蛋花变成了蛋块。
Reduce to low heat and slowly pour in the cornstarch slurry, stirring constantly until the soup thickens. Then drizzle the beaten egg in a circular motion to form ribbons. ⚠️ Add the slurry and egg slowly. I’ve tried pouring them in all at once, and the egg turned into clumps.
4，出锅 | Serve
关火，加入3勺香醋和几滴香油，撒上葱花。⚠️ 醋一定要关火后再放，否则酸味会挥发。这是这碗汤的灵魂！
Turn off the heat. Add the vinegar and sesame oil, and sprinkle with scallion. ⚠️ Add the vinegar after turning off the heat, or the sourness will evaporate. It’s the soul of this soup!
宝宝们，酸辣汤的精髓在于“酸辣平衡，浓稠顺滑”。木耳和胡萝卜先下锅煮软，豆腐最后放。勾芡和淋蛋液都要慢慢来，蛋花才漂亮。醋一定要关火后再放，酸味才够劲。
Tips: The key to Hot and Sour Soup is “balanced sourness and heat, thick and silky texture.” Cook the mushrooms and carrots first, and add the tofu last. Add the slurry and egg slowly for perfect ribbons. Add the vinegar after turning off the heat to keep the sourness.
这道【酸辣汤 | Hot and Sour Soup】是中餐馆里最经典的汤品之一。如果你喜欢这种酸辣的口感，还可以试试我之前写的【蛋花汤 | Egg Drop Soup】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this tangy and spicy flavor, you should also try my Egg Drop Soup. For more soup recipes, check out my Soups category.
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