chinesesouptofulowcarbvegetarianquickbeginner

Suan La Tang

Name: Suan La Tang
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750 ml vegetable stock; 200 g firm tofu; 10 g dried wood ear mushrooms; 80 g bamboo shoots, drained; 20 ml light soy sauce; 30 ml Chinkiang black vinegar; 3 g ground white pepper; 2 g fine salt; 5 ml sesame oil; 12 g cornstarch; 25 ml cold water; 1 large egg; 15 g spring onion

This beginner-friendly hot and sour soup has a glossy, silky broth packed with tender tofu, crunchy bamboo shoots, and pleasantly chewy wood ear mushrooms. White pepper gives it a warming kick, while black vinegar adds the signature sharp finish that makes each spoonful vivid and satisfying.

30 min

2 servings

146 kcal

Chinese

Ingredients

Soup base

750 mlvegetable stock
200 gfirm tofu
10 gdried wood ear mushrooms
80 gbamboo shoots, drained
20 mllight soy sauce
30 mlChinkiang black vinegar
3 gground white pepper
2 gfine salt
5 mlsesame oil

Thickener and finish

12 gcornstarch
25 mlcold water
1large egg
15 gspring onion

Instructions

1
Put the dried wood ear mushrooms in a bowl and cover with very hot water. Soak for 10 minutes until fully expanded, then drain well, rinse off any grit, squeeze dry, trim any tough parts, and slice thinly. While they soak, cut the tofu into thin 5 cm matchsticks, slice the bamboo shoots thinly, and finely slice the spring onion.
2
In a small bowl, stir the cornstarch with the cold water until completely smooth with no lumps. In another bowl, beat the egg thoroughly so it will form fine ribbons later.
3
Bring the vegetable stock to a gentle boil in a medium saucepan. Add the sliced wood ear mushrooms and bamboo shoots, then simmer for 3 minutes so they season the broth.
4
Add the tofu, light soy sauce, ground white pepper, and fine salt. Simmer gently for 2 minutes; keep the heat moderate so the tofu stays intact and the broth does not reduce too much.
5
Stir the cornstarch slurry again, then pour it into the soup in a thin stream while stirring steadily. Let the soup return to a gentle simmer for 30 to 60 seconds until lightly thickened; it should coat a spoon but still pour easily.
6
Lower the heat so the soup is just below a boil. Slowly drizzle in the beaten egg while stirring the soup in one direction to create silky strands. Turn off the heat, then stir in the Chinkiang black vinegar and sesame oil. Taste and adjust with a little more vinegar or white pepper if you want it sharper.
7
Ladle into warm bowls and scatter over the spring onion. Serve immediately while the broth is hot and aromatic.

Nutrition per serving

146 kcal

Calories

10g

Protein

11g

Carbs

Fat

Fiber

Notes

•Add the black vinegar off the heat or at the very end to keep its fragrance bright and pronounced.
•If using fresh tofu that is very delicate, handle it with a spoon rather than vigorous stirring.
•For a slightly richer restaurant-style version, replace 150 ml of the stock with water and add a pinch more white pepper.
•This version is intentionally low in starch for a low-carb menu, so the soup is silky rather than very thick.

Background

Suan la tang, meaning 'hot and sour soup,' is a well-known Chinese soup with many regional variations across northern and southwestern China. The balance of peppery heat and vinegar tang is the defining feature, while ingredients such as tofu, mushrooms, egg, and bamboo shoots are common in home-style versions. Outside China, it became one of the most recognized Chinese restaurant soups, though recipes often differ from region to region.

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