Entree: China – Shaanxi – 胡辣汤 ➤ Hú là tāng (A thick, peppery meat-and-vegetable soup from Shaanxi flavored with ground pepper, chili oil, and a wheat-thickened broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 45 min

Ingredients

- 8 oz (225 g) beef (flank or shank), thinly sliced or shredded  
- 6 cups (1.4 L) beef broth  
- 1 cup (240 ml) water  
- 2 tbsp (30 ml) vegetable oil  
- 1 tbsp (15 ml) chili oil (adjust to taste)  
- 1 medium potato, peeled and shredded (about 6 oz (170 g))  
- 1 oz (28 g) dried wood ear mushrooms, rehydrated and sliced  
- 2 oz (56 g) cellophane (mung bean) vermicelli, rehydrated and trimmed  
- 4 oz (115 g) firm tofu, shredded or thinly sliced  
- 3 tbsp (24 g) all-purpose flour mixed with 1 cup (240 ml) water to make a slurry  
- 2 large eggs, lightly beaten  
- 2 tbsp (30 ml) light soy sauce  
- 1 tbsp (15 ml) Chinese black vinegar (Chinkiang vinegar)  
- 2 tsp (4 g) coarsely ground black pepper (adjust to taste)  
- 1 tsp (3 g) ground white pepper  
- 1 tbsp (15 ml) sesame oil  
- 2 scallions, finely chopped  
- 1/2 cup (15 g) chopped fresh cilantro for garnish  
- Salt to taste (about 1 tsp (6 g) to start)

Instructions

1. Bring the beef broth and 1 cup water to a simmer in a large pot. Add the sliced beef and simmer gently until just tender, about 15–20 minutes; skim any foam. Remove beef, shred if needed, and set aside.  
2. In a separate skillet heat the vegetable oil over medium heat; add shredded potato and sauté 2–3 minutes, then add rehydrated wood ear mushrooms and continue to cook 1–2 minutes. Add this mixture to the simmering broth.  
3. Add soy sauce, black vinegar, ground black pepper, and white pepper to the broth; taste and adjust seasoning with salt and more pepper as desired. Return shredded beef to the pot.  
4. Stir the flour slurry thoroughly to recombine and slowly pour into the simmering soup, stirring constantly to avoid lumps; simmer until the broth thickens slightly and takes on a silky body, about 3–4 minutes.  
5. Add rehydrated vermicelli and shredded tofu; simmer 1–2 minutes until noodles soften and tofu warms through.  
6. Slowly drizzle the beaten eggs into the simmering soup in a thin stream while stirring gently to create egg ribbons. Turn off heat and stir in sesame oil and chili oil.  
7. Ladle into bowls and garnish with chopped scallions and cilantro. Serve piping hot with extra ground black pepper or chili oil at the table.