Suan La TangHot and Sour Soup
This classic Chinese soup balances earthy mushrooms, silky tofu, peppery heat, and sharp black vinegar in a lightly thickened broth. Egg ribbons and bamboo shoots make it especially comforting and textured.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soaking
- 30gDried Shiitake Mushroom
- 20gDried Wood Ear Mushroom
Soup
- 80gFresh Bamboo Shoots (julienned)
- 300gFirm Tofu (cut into thin strips)
- 2pcsEgg (beaten)
Garnish
- 30gScallion (finely chopped)
Soup
- 10gFresh Ginger (finely sliced)
- 25mlSoy Sauce
Finishing
- 35mlBlack Vinegar
Soup
- 2gWhite Pepper
Finishing
- 10mlSesame Oil
Slurry
- 15gCorn Starch
Soaking
- 300mlWater (hot)
Soup
- 850mlWater
Slurry
- 50mlWater (cold)
Soup
- 5gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the dried shiitake mushroom and dried wood ear mushroom in the hot water until softened. Squeeze them dry and slice thinly.
- 02
Bring the water to a simmer. Add the soaked mushrooms, fresh ginger, and fresh bamboo shoots and cook until tender.
- 03
Add the firm tofu, soy sauce, salt, and white pepper and simmer gently until the tofu is hot.
- 04
Whisk the corn starch with the cold water. Stir the slurry into the soup and cook until lightly thickened.
- 05
Slowly drizzle in the eggs while stirring in one direction to form ribbons. Cook until the egg ribbons are fully set.
- 06
Turn off the heat and stir in the black vinegar and sesame oil. Garnish with the scallion and serve hot.
Ratings & Reviews
Log in to rate and review this recipe.