Traduzione di questa ricetta nella tua lingua... La pagina si aggiornerà automaticamente.
Suan La Tang
Sichuan Hot and Sour Soup
A classic Sichuan hot and sour soup featuring silky tofu and tender vegetables in a deeply flavorful, tangy, and peppery broth, finished with delicate egg ribbons. This soup is both warming and invigorating.
🧂 Ingredienti
- 1 L Chicken stock(Low-sodium is recommended to control saltiness.)
- 200 g Silken tofu(Cut into 1 cm cubes. Handle gently to avoid breaking.)
- 15 g Dried wood ear mushrooms(About 3-4 large pieces. Rehydrate before use.)
- 100 g Canned bamboo shoots(Sliced or julienned. Drain and rinse well.)
- 60 ml Chinese black vinegar(Such as Chinkiang vinegar. Adjust to taste.)
- 1 tsp Ground white pepper(More can be added to taste. Sichuan peppercorns can be used for a more authentic tingle.)
- 1 Egg(Lightly beaten until just combined, no need to whisk vigorously.)
- 3 tbsp Cornstarch(For thickening the soup.)
- 2 tbsp Soy sauce(Light soy sauce is preferred.)
- 1 tsp Sesame oil(Toasted sesame oil for finishing.)
- 4 tbsp Water(For making the cornstarch slurry.)
👨🍳 Istruzioni
- 1
Prepare the ingredients: Place the dried wood ear mushrooms in a bowl and cover with hot water. Let them soak for about 15-20 minutes until fully rehydrated and softened. Once rehydrated, drain them, trim off any tough stems, and slice them thinly. Gently cut the silken tofu into 1 cm cubes. If using whole bamboo shoots, slice them thinly or julienne them. If using pre-sliced, ensure they are bite-sized. Beat the egg lightly in a small bowl.
⏱️ 20 minutes - 2
Bring the chicken stock to a rolling boil in a large pot or Dutch oven over medium-high heat. Once boiling, carefully add the cubed silken tofu, sliced wood ear mushrooms, and bamboo shoots. Reduce the heat slightly to maintain a gentle simmer.
⏱️ 5 minutes - 3
Stir in the Chinese black vinegar, soy sauce, and white pepper. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering soup while stirring constantly. Continue to stir until the soup thickens to your desired consistency, which should be noticeable within a minute or two. Let it simmer for another minute to cook out the raw cornstarch taste.
⏱️ 5 minutes - 4
Reduce the heat to low. Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in one direction. The egg will cook into delicate ribbons. Avoid over-stirring. Stir in the toasted sesame oil. Taste and adjust seasoning if needed, adding more vinegar for tanginess or white pepper for heat. Serve immediately.
⏱️ 2 minutes
💡 Consigli Professionali
- ✓For a more complex flavor, consider adding a teaspoon of chili bean paste (doubanjiang) along with the soy sauce in step 3.
- ✓The balance of sour (vinegar) and peppery (white pepper) is key. Adjust these at the end to suit your preference.
- ✓The final soup should have a silky smooth texture with distinct but tender ingredients.
- ✓To achieve the egg ribbons, ensure the soup is simmering gently and drizzle the egg slowly while stirring.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add shredded cooked pork or chicken for a heartier soup.
- Incorporate other vegetables like shiitake mushrooms (fresh or rehydrated), carrots, or snow peas.
- For a vegetarian version, use vegetable stock instead of chicken stock.