Authentic Chinese Hot and Sour Soup

Increase to high heat. Drizzle in the soy sauce around the sides of the pan, then add the cooking wine if using. Stir-fry for about 30 seconds to deepen the flavor.

Pour in 1 liter of boiling water and bring the soup back to a simmer over medium heat.

In a small bowl, mix the potato starch with cold water to make a smooth slurry.

Slowly pour the slurry into the simmering soup, stirring gently between additions, until the broth reaches your preferred thickness.

Once the soup returns to a gentle boil, add the tofu. Do not stir vigorously. Gently press the tofu into the broth so the strips stay intact.

Beat the eggs with a pinch of salt and a little sesame oil.

Reduce the heat to low. Slowly drizzle in the beaten eggs in a thin stream while gently moving them around the surface to create soft egg ribbons.

When the soup comes back to a light boil, season with black vinegar, white pepper, and Sriracha if using. Simmer for 10 seconds, then turn off the heat.

Serve hot with chopped cilantro and a final drizzle of sesame oil. This soup is excellent on its own or alongside dumplings.