Sour-and-Hot Mushroom Soup

Suan La Shan Zhen Tang 酸辣山珍湯

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Preparation info

    • Difficulty

      Easy

Appears in

Every Grain of Rice

By Fuchsia Dunlop

Published 2012

  • About

I’ve never been crazy about the sour-and-hot (or hot-and-sour) soups they serve in Chinese restaurants in the West, but I adore the subtler southern Chinese versions, of which this is one. I like to make it with a good chicken stock, but if you use a vegetable stock the recipe is entirely vegetarian.

The soup is floaty with slivered mushrooms, tofu and exotically lovely day lily flowers, its light mushroomy broth enlivened by Chinkiang vinegar and a good kick of white pepper. Feel f