Hot and Sour Soup (Suanla Tang)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

China (Sichuan / Northern Style)

Description

A thick, deeply warming soup that balances bold, fiery heat with a sharp, tangy punch. Strips of woody mushrooms, earthy bamboo, and soft tofu are suspended in a glossy broth driven by the sharp bite of ground white pepper and the complex, malty acidity of Chinese black vinegar.

Presentation & How It's Eaten

Served piping hot in a deep ceramic bowl, garnished with a crown of bright green scallions. It is enjoyed with a traditional wide soup spoon as a starter to awaken the appetite.

Ingredients

• 4 cups rich chicken stock or water

• 1/2 cup bamboo shoots (sliced into thin matchsticks)

• 4 dry wood ear mushrooms (soaked, stemmed, and thinly sliced)

• 4 fresh shiitake mushrooms (stems removed, thinly sliced)

• 200g (7 oz) firm or medium tofu (cut into thin matchsticks)

• 1 large egg (well beaten)

• 2 scallions (finely chopped)

The Hot and Sour Base & Thickener:

• 2.5 tbsp cornstarch dissolved in 3 tbsp water (slurry)

• 2 tbsp light soy sauce

• 1/2 tsp dark soy sauce (for rich color)

• 1 tsp ground white pepper (adjust to your heat preference)

• 3 tbsp Chinese black vinegar (Chinkiang)

• 1 tsp pure toasted sesame oil

Step-by-Step Directions

1. Prep Mushrooms: Place dry wood ear mushrooms in boiling water for 15 minutes to rehydrate. Trim off any hard, woody cores, then slice them into thin shreds along with the shiitake mushrooms.

2. Boil the Base: In a medium pot, bring the chicken stock to a gentle simmer over medium-high heat. Add the shredded wood ears, shiitakes, and bamboo shoots. Cook for 5 minutes.

3. Season the Broth: Stir in the light soy sauce, dark soy sauce, and firm tofu matchsticks. Let the soup simmer for another 3 minutes so the tofu absorbs the base flavors.

4. Thicken: Give your cornstarch slurry a quick stir to recombine. Slowly pour it into the simmering soup while stirring continuously. Let the broth bubble for 1 to 2 minutes until it becomes glossy and thick enough to coat the back of a spoon.

5. Create Egg Ribbons: Turn the heat down to low so the soup is barely bubbling. Pour the beaten egg in a slow, thin stream in a circular motion around the pot. Let it sit undisturbed for 10 seconds, then gently stir once to form long, wispy ribbons.

6. The Final Punch: Turn off the heat. Stir in the white pepper, Chinese black vinegar, and sesame oil. Ladle into bowls, top with scallions, and serve immediately.

Cooking Tips

• Add Vinegar Off the Heat: Always stir in your white pepper and black vinegar at the very end after turning off the stove. Boiling vinegar causes its bright, volatile acid notes to evaporate into the air, leaving the soup tasting dull rather than sharp and tangy.

Nutrition Facts

(Estimated per serving)

• Calories: ~110 kcal

• Total Fat: 3.5g

• Saturated Fat: 0.8g

• Cholesterol: 45mg

• Sodium: ~640mg

• Total Carbohydrates: 11g

• Dietary Fiber: 2g

• Sugars: 1.5g

• Protein: 7g