Suan La Tang (酸辣汤) Hot and Sour Soup
Suan La Tang (酸辣汤) Hot and Sour Soup has many different exciting flavor combinations; sour from the vinegar, savory from the broth and hot and spicy from the white pepper.
Servings: 4
Calories: 204kcal
Ingredients
- 6 dried mushrooms
dried shiitake or other dried mushrooms of choice, such as wood ear (available at asian food stores or use fresh mushroom - ¼ pound ground pork
- 2 tablespoon soy sauce
- ¼ teaspoon white pepper ground or to taste (really needs to be "ground white pepper" as this makes the dish)
- ½ teaspoon onion powder
- 1 teaspoon Shao xing wine
or cooking sherry - 1 teaspoon cornstarch
- 4 cups chicken broth
(or vegetable broth) - ½ cup bamboo shoots sliced in julienne threads (if you are in an Asian grocery store and like it spicy they have bamboo shoots in chili oil) - optional
- 8 ounces tofu (bean curd)
firm chopped into bite sized cubes or julienne slices whatever you prefer. - salt to taste
- ½-1 white pepper or more for desired heat level
- 1 egg
beaten - 3-4 tablespoon Chingkiang Black Chinese vinegar or to taste (heads up this is NOT gluten-free)
- 3 tablespoon Cornstarch
mixed with water to make cornstarch slurry - 4 tablespoon water mixed with cornstarch to make cornstarch slurry
- 1 teaspoon sesame oil
- chili oil
optional as desired or just increase the amount of white pepper for added heat. - 2 green onions sliced
Instructions
- Rinse the dried mushrooms and then soak the mushrooms in hot water for at least 30 minutes or until soft. (Reserve the mushroom water from the soak as it is delicious in the soup.)
- Mix pork with the next five ingredients (soy sauce, white pepper, onion powder, sherry wine (shao xing wine) and cornstarch) and set aside.
- Cut mushrooms into thin slices and prepare and chop the rest of your items.
- Place the chicken broth and the reserved mushroom broth from reconstituting the dry mushroom in a deep sauce pan or wok; cover and bring to boil.
- Add marinated pork, sliced reconstituted dry mushrooms and bamboo shoots; bring to boil.
- Add tofu (bean curd ); bring to a boil.
- Stir in 3 Tablespoons Chinkiang black vinegar and blended cornstarch; cook until sauce thickens.
- Reduce to low heat and stir in beaten egg, 1 teaspoon sesame oil, and ½ teaspoon white pepper. Adjust to the addition of white pepper to your level of heat. Feel free to add a little drizzle of chili oil if you like. (optional)
- Pour into tureen; sprinkle with the minced green onion on the soup and serve hot. Delicious with a side of cooked jasmine white rice.
Video
Notes
Chinese Black vinegar is a required ingredient and it is not gluten-free. You can substitute Chinese black vinegar with a 1:1 mixture of balsamic vinegar and rice vinegar.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 11g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1401mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 2mg