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Hulatang (Chinese Hot and Spicy Beef Soup)

Name: Hulatang (Chinese Hot and Spicy Beef Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 200g Beef brisket or tenderloin, thinly sliced; 1.5L Water or beef broth; 15g Dried wood ear mushrooms, soaked and shredded; 50g Dried vermicelli noodles; 10g Ground white pepper; 15ml Light soy sauce; 40g Cornstarch mixed with 60ml water; 1 inch Ginger, minced

Chinese · Soup

A thick, peppery, and deeply savory traditional breakfast soup from Henan, China, featuring tender beef, wood ear mushrooms, and a signature spicy kick from white pepper.

IntermediateHigh protein

The EZdish collectionAI-created recipe

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1 hrA little patience, a lot of flavor

Prep time20 min

Cook time40 min

Servings4 people

DifficultyIntermediate

The recipe Tips & storage

Let's make something good

How to make it

5 steps. Take it one step at a time.

Soak the dried wood ear mushrooms and vermicelli
Soak the dried wood ear mushrooms and vermicelli in warm water for 20 minutes until softened. Shred the wood ear mushrooms into thin strips.
20 min
Bring the water or beef broth
In a large pot, bring the water or beef broth to a boil. Add the thinly sliced beef and minced ginger. Skim off any foam that rises to the surface.
10 min
Add the shredded wood ear mushrooms and vermicelli
Add the shredded wood ear mushrooms and vermicelli to the pot. Simmer for 10 minutes.
10 min
Stir in the light soy sauce and ground white pepper
Stir in the light soy sauce and ground white pepper. The soup should become quite spicy and fragrant.
Slowly pour in the cornstarch slurry while stirring constantly
Slowly pour in the cornstarch slurry while stirring constantly until the soup reaches a thick, velvety consistency. Simmer for another 2 minutes to cook out the starch taste. Serve hot.
2 min

A little kitchen wisdom

The key to a great Hulatang is the quality of the white pepper; it should provide a lingering heat that warms the stomach. If you can find 'wheat gluten' (mianjin), it adds a traditional chewy texture.

What you'll need

Large potMixing bowlChef knife

Keep the good going

For now. And for later.

Make it ahead

The broth and beef can be prepared a day ahead. Add noodles and thickening slurry just before serving to maintain texture.

Store & enjoy

Store in an airtight container. The noodles will absorb liquid over time, so you may need to add a splash of water when reheating. Reheat on the stovetop over medium heat, stirring frequently due to the thick consistency.

Allergens

Contains wheat, soy.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website October 10, 2026. Updated October 11, 2026. First published in the EZdish collection February 4, 2026.

How to make it

Soak the dried wood ear mushrooms and vermicelli

Bring the water or beef broth

Add the shredded wood ear mushrooms and vermicelli

Stir in the light soy sauce and ground white pepper

Slowly pour in the cornstarch slurry while stirring constantly

A little kitchen wisdom

What you'll need

For now. And for later.

Make it ahead

Store & enjoy

Allergens

A recipe worth keeping.

More recipes to try

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