Hot and Sour Soup (Suan La Tang)

Name: Hot and Sour Soup (Suan La Tang)
Cook time: 25 min
Cuisine: chinese
Ingredients: 4 cups chicken stock; 4 oz pork loin; 1/2 block firm tofu; 4 whole dried shiitake mushrooms; 1/4 cup wood ear mushrooms; 1/2 cup bamboo shoots; 2 large eggs; 2 tbsp soy sauce; 1 tsp dark soy sauce; 3 tbsp white vinegar; 1 tbsp black vinegar; 1 tsp white pepper; 1 tsp sesame oil; 3 tbsp cornstarch slurry; 2 stalks scallions

A thick, peppery, and tangy soup loaded with mushrooms, tofu, egg ribbons, and bamboo shoots.

25mTime

MediumDifficulty

4 pplServings

ChineseCuisine

Ingredients

0 of 15 ingredients checked

Proteins

4 oz Pork Loin
1/2 block Firm Tofu

Produce

4 whole Dried Shiitake Mushrooms
1/4 cup Wood Ear Mushrooms
1/2 cup Bamboo Shoots
2 stalks Scallions

Dairy & Eggs

2 large Eggs

Grains & Starches

3 tbsp Cornstarch Slurry

Sauces & Oils

4 cups Chicken Stock
2 tbsp Soy Sauce
1 tsp Dark Soy Sauce
3 tbsp White Vinegar
1 tbsp Black Vinegar
1 tsp Sesame Oil

Spices & Seasoning

1 tsp White Pepper

15 items

Instructions

Techniques one tap away on the steps that use them

simmeringthickening

0% Complete

Bring chicken_stock to a boil. Add pork, shiitake, wood_ear, and bamboo_shoots. 5 minutes.

Add tofu strips, soy_sauce, and dark_soy_sauce.

Stir in cornstarch_slurry to thicken the soup. It should be glossy.

heat to a swirl. Slowly pour in beaten eggs in a thin stream to create egg ribbons.

Turn off heat. Stir in white_vinegar, black_vinegar, white_pepper, and sesame_oil.

Garnish with scallions and serve hot.