Why Hot and Sour Soup?
Hot and Sour Soup (Suan La Tang) is the quintessential Chinese appetizer soup. It is a beautiful balance of two opposing forces the sourness from Chinkiang vinegar and white pepper gentle heat. This soup is warming comforting and incredibly satisfying on cold days.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken or vegetable broth | 6 cups |
| Firm tofu | 200g sliced into strips |
| Dried wood ear mushrooms | 1/2 cup rehydrated |
| Shredded pork or chicken | 100g optional |
| Eggs | 2 beaten |
| Chinkiang vinegar | 3 tablespoons |
| White pepper powder | 1 teaspoon |
| Cornstarch | 3 tablespoons mixed with water |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Green onions | 2 sliced |
Instructions
Step 1: Prepare Ingredients
Soak wood ear mushrooms in warm water for 20 minutes until softened. Drain and slice into thin strips. Slice tofu into matchstick-sized pieces.
Step 2: Build the Base
Bring broth to a boil in a large pot. Add soy sauce shredded meat if using wood ear mushrooms and tofu. Simmer for 3 minutes.
Step 3: Thicken and Season
Stir the cornstarch slurry and slowly pour into the simmering soup while stirring. The soup should thicken to a light velvety consistency. Add white pepper and Chinkiang vinegar adjust to your taste.
Step 4: Egg Ribbon
Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction. The eggs will form beautiful silky ribbons. Drizzle with sesame oil and top with green onions.
Pro Tips
- The sourness should hit first followed by a gentle heat from white pepper
- Don not add vinegar too early it can lose its punch
- Pour eggs slowly for the prettiest ribbons
- Wood ear mushrooms add that signature crunchy texture
