Suan La Tang

Nutrition · per serving

Steps

1. 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.

   10 g dried wood ear mushrooms200 g firm tofu80 g bamboo shoots, drained15 g spring onion
2. 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.

   12 g cornstarch25 ml cold water1 large egg
3. 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.

   750 ml vegetable stock10 g dried wood ear mushrooms80 g bamboo shoots, drained
4. 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.

   200 g firm tofu20 ml light soy sauce3 g ground white pepper2 g fine salt
5. 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.

   12 g cornstarch25 ml cold water
6. 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.

   1 large egg30 ml Chinkiang black vinegar5 ml sesame oil
7. 7

   Ladle into warm bowls and scatter over the spring onion. Serve immediately while the broth is hot and aromatic.

   15 g spring onion

Origin & History

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.