Here in the U.S., hot and sour soup is a beloved Chinese take-out staple whose origins can be traced back to Sichuan and Hunan cuisines. Though the dish has changed and evolved since crossing the ocean (as emigrant food tends to do), one aspect has remained constant: using white pepper to make the broth “hot” and vinegar to make it “sour.”

So what are some things that make the Chinese-American version of the soup a little different? We’ll name a couple: In China, Zhenjiang black vinegar is typically the acid of choice; in Chinese-American restaurants, it’s often a basic white vinegar. Also, many restaurants here add cornstarch to the broth, making it as lush and silky as it is hot and sour. This recipe follows suit on both fronts.

Here, the broth is also infused with the spicy warmth and umami meatiness of sautéed ginger and shiitake mushrooms, respectively. They add aromatic depth to all the goodies floating in the pot: ultra-tender tofu matchsticks, delightfully woody bamboo shoots, and chewy, comforting chicken dumplings. Finished with green onion and red jalapeño, the soup gets a few extra pops of brightness and heat to round out all of its rich, savory, and punchy notes.

Given all those layered, complex flavors, you might think hot and sour dumpling soup requires hours of simmering. Think again! The whole dish comes together with all the swiftness and ease our weeknight schedules demand, while bringing spoonful after spoonful of soothing, satisfying flavor.