Hot and Sour Soup (Suan La Tang)
Servings:
3
Prep Time:
10 minutes
Cook Time:
15 minutes
Difficulty:
Easy
Ingredients
- Chicken stock: 4 cups
- Pork strips: 100g optional
- Mushrooms, sliced: 1 cup (shiitake preferred)
- Bamboo shoots, julienned: ½ cup
- Firm tofu, thin strips: ½ cup
- Light soy sauce: 3 tbsp
- Chinkiang black vinegar: 2-3 tbsp
- Chili oil or white pepper for heat: 1-2 tsp
- Cornstarch: 3 tbsp
- Water: 3 tbsp
- Egg: 1, lightly beaten
- Sesame oil: ½ tsp
- Salt: to taste
- Scallions, sliced: for garnish
Instructions
- Bring stock to simmer, add pork and mushrooms, cook until pork no longer pink
- Add bamboo shoots and tofu, season with soy sauce
- Stir cornstarch slurry and simmer until thickened
- Adjust sourness with black vinegar and heat with white pepper/chili oil
- Gently stir soup and slowly drizzle beaten egg to form ribbons
- Finish with sesame oil, adjust salt
- Garnish with scallions