Suan La Tang (Sichuan Hot and Sour Soup)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving