Easy Chinese Hot and Sour Soup (Suan La Tang)

Course: Appetizer, Soup

Cuisine: Chinese

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: servings

Calories: 193kcal

Author: Marvellina

This easy Chinese Hot and Sour Soup (Suan La Tang) combines tender pork, silky tofu, mushrooms, and a bold hot-and-sour broth for the ultimate comforting bowl.

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US Customary - Metric

Ingredients

4 dried shiitake mushrooms
15 g wood ear mushrooms
15 g dried lily flower
112 g pork loin
2 tsp soy sauce
2 tsp cornstarch
112 g soft tofu cut into thin strips
28 g canned bamboo shoots slices cut into thin strips
3 cups chicken stock or vegetable stock
1 egg beaten with a fork

Seasonings:

2 tsp soy sauce
1 tsp dark soy sauce
½ tsp sugar
½ tsp salt or more to taste
3 Tbsp cornstarch
3 Tbsp water
½ tsp ground white pepper or more to taste
3 Tbsp Chinese black vinegar or more to taste

Garnishes:

cilantro leaves finely chopped
2 stalks green onion finely chopped

Instructions

Things to prepare before you start cooking:

Soak mushrooms and wood ear mushrooms separately in bowls of hot water until they are soft and plump. Cut into thin strips
4 dried shiitake mushrooms, 15 g wood ear mushrooms
Cut the tofu, canned bamboo shoots into thin strips
28 g canned bamboo shoots slices, 112 g soft tofu
Cut pork into thin strips and combined with soy sauce and cornstarch
112 g pork loin, 2 tsp soy sauce, 2 tsp cornstarch
Combine ingredients for seasonings in a bowl and set aside
2 tsp soy sauce, 1 tsp dark soy sauce, 1/2 tsp sugar, 1/2 tsp salt, 3 Tbsp cornstarch, 3 Tbsp water

Start cooking:

Put chicken stock in a pot and bring to a simmer. Add the shiitake mushrooms, wood ear mushrooms, bamboo strips, and dried lily flowers. Bring it back to a gentle simmer
15 g dried lily flower, 3 cups chicken stock
Add the pork strips and stir gently to prevent the pieces from clumping together. Let it cook for 2-3 minutes
Give the seasonings ingredients you mixed earlier a good stir. Gradually drizzle in the seasonings as you keep stirring the soup on the other hand.
The mixture will thicken and become glossy
Add the tofu slices and cook for another 30 seconds.
Gradually drizzle in the beaten egg while stirring at the same time to create that smooth "flower" effect on the soup. Cook for another 30 seconds
1 egg
Add the ground white pepper and black vinegar. Turn off the heat and give it a good stir.
1/2 tsp ground white pepper, 3 Tbsp Chinese black vinegar

The white pepper and black vinegar are added last because we want to preserve their aroma and gives the soup its authentic flavor. Overcooking them and the flavor will be lost

To serve:

Garnish with chopped cilantro leaves and chopped green onion. Serve warm
cilantro leaves, 2 stalks green onion

Nutrition