🍲 Hot and Sour Soup (Suan La Tang)

Description

A bold and tangy classic from Sichuan cuisine 🍄🌶 Full of mushrooms, tofu, and bamboo shoots, this warming soup brings together vinegar’s brightness and white pepper’s heat for a truly soul-hugging experience.

Ingredients

• 🍄 100 g shiitake or wood ear mushrooms, sliced (3.5 oz)
• 🥬 100 g bamboo shoots, thinly sliced (3.5 oz)
• 🧀 150 g firm tofu, cut into thin strips (5.3 oz)
• 🥚 1 egg, lightly beaten
• 💧 750 ml vegetable broth (3 cups)
• 🌾 30 ml light soy sauce (2 tbsp)
• 🍚 15 ml rice vinegar (1 tbsp)
• 🌽 10 g cornstarch (1 tbsp), mixed with 30 ml water
• 🧂 ½ tsp white pepper (2 g)
• 🌶 Optional: 1 tsp chili oil (5 ml)
• 🌿 Optional: chopped spring onions for garnish

Preparation

1. 1️⃣ Bring broth to a boil in a medium pot. Add mushrooms, tofu, bamboo shoots, and soy sauce. Simmer 5 minutes.
2. 2️⃣ Add vinegar and white pepper. Slowly pour in cornstarch slurry while stirring.
3. 3️⃣ Drizzle in beaten egg in a circular motion while stirring gently.
4. 4️⃣ Add chili oil (if using), garnish, and serve hot immediately 🍲🔥

Total Time

⏳ Prep time: 10 minutes
🔥 Cooking time: 15 minutes
🕒 Total time: 25 minutes

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