Hot and Sour Soup (Suan La Tang)

Name: Hot and Sour Soup (Suan La Tang)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tablespoon oil; 2 ounces pork loin or chop (cut into slivers (¼ cup) (optional)); Soy sauce (for color); 8 cups chicken stock (or pork stock/water); 1/3 cup white vinegar; 2 teaspoons ground white pepper; 6 ounces medium or firm tofu (cut into 2- by ¼- by ¼-inch strips (¾ cup)); 5 ounces bamboo shoots (cut into julienne pieces (½ cup)); ¾ ounce (½ cup) dried wood ear mushrooms (rehydrated, cleaned, and chopped); 1 ounce (¼ cup) dried lily buds (rehydrated); 4 medium dried black mushrooms (rehydrated and cut into thin slices (½ cup)); ¼ cup cornstarch (dissolved in ½ cup water to make a slurry); 3 eggs (beaten); Sesame oil (for drizzling); green onions (Chopped, for garnish); cilantro (Chopped, for garnish)

Classic hot and sour soup with shredded meat, tofu, wood ear mushrooms, and daylilies. Tangy, spicy, and appetizing.

25 min

Easy

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Ingredients

oil 1 tablespoon

pork loin or chop (cut into slivers (¼ cup) (optional)) 2 ounces

Soy sauce (for color)

chicken stock (or pork stock/water) 8 cups

white vinegar 1/3 cup

ground white pepper 2 teaspoons

medium or firm tofu (cut into 2- by ¼- by ¼-inch strips (¾ cup)) 6 ounces

bamboo shoots (cut into julienne pieces (½ cup)) 5 ounces

dried wood ear mushrooms (rehydrated, cleaned, and chopped) ¾ ounce (½ cup)

dried lily buds (rehydrated) 1 ounce (¼ cup)

dried black mushrooms (rehydrated and cut into thin slices (½ cup)) 4 medium

cornstarch (dissolved in ½ cup water to make a slurry) ¼ cup

eggs (beaten) 3

Sesame oil (for drizzling)

green onions (Chopped, for garnish)

cilantro (Chopped, for garnish)

Instructions

Cook pork

Preheat a small pot for 45 seconds to 1 minute. Add oil and heat until hot, add the pork slivers, add a small amount of light soy sauce for color. Stir-fry for about 1 minute.

Make soup base

In a large pot, mix together the chicken stock, ¼ cup light soy sauce (or to taste), vinegar, and ground white pepper. Add the pork, tofu, bamboo shoots, wood ear mushrooms, lily buds, and black mushrooms. Bring to a boil over high heat, then reduce heat to medium.

Thicken soup

Slowly pour in the cornstarch slurry, stirring constantly as you pour. Cook for 1-2 minutes until the soup thickens and comes back to a boil. Turn off the heat.

Add egg

Drizzle the beaten egg into the soup in a circular motion along the edge of the pot using chopsticks or a fork to create thin strands. Gently stir in one direction to combine.