Hot and Sour Soup

Name: Hot and Sour Soup (Suan La Tang)
Yield: Serves 6 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; 1 large wood ear mushroom; 1 teaspoon cornstarch; ½ teaspoon Chinese rice wine or sherry; 4 oz (100 g) soft or medium tofu, rinsed and cut into strips; ½ small carrot, cut into thin matchstick strips; 1½ cups (375 ml) water; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; ½ teaspoon Chinese rice wine or sherry; 4 oz (100 g) pork, cut into thin strips; 2 tablespoons cornstarch; 3 tablespoons water; ½ heaping teaspoon white pepper; ¼ teaspoon salt or to taste; ½ tablespoon Chili oil or to taste; 1 large egg, lightly beaten; 1 green onion (scallion), trimmed and cut into small rounds, to garnish; 4 oz (100 g) soft or medium tofu, rinsed and cut into strips; 2 oz (50 g) canned bamboo shoots, rinsed and cut into thin matchstick strips; 1 tablespoon Chinese black vinegar or to taste; 1½ teaspoons Chinese rice vinegar or to taste; 1 green onion (scallion), trimmed and cut into small rounds, to garnish; 1 tablespoon soy sauce

Suan La Tang

Preparation info

Serves
6
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Hot and Sour Soup is Sichuan in origin. Situated in the Southwestern part of China, the province of Sichuan is famed for its fiery hot cuisine. This Hot and Sour Soup is, therefore, piquant, peppery (from the white pepper), and sharp (from the tartness of the Chinese vinegars).

I love to zest up my Hot and Sour Soup with some homemade Chili Oil, which not only adds a nice red sheen to the soup, but also makes it even more appetizing.

Ingredients

Asia
China
Soup

Ingredients

Method