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Finish and Serve

Hot and Sour Soup (Suan La Tang)

Lin
A 15-minute authentic Hot and Sour Soup recipe (Suan La Tang) that is better than takeout. Features tofu, wood ear mushrooms, and silky egg ribbons in a perfectly balanced savory, spicy, and tangy broth.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Soup
Cuisine Chinese, Sichuan
Servings 6 bowls
Calories 110 kcal

Equipment

  • Soup Pot or Wok
  • Ladle

Ingredients
  

Soup Base

  • 6 cups water or unsalted chicken stock approx 1.5 Liters
  • 8 oz firm tofu 1/2 block, cut into strips
  • 1/4 cup dried wood ear mushrooms rehydrated and sliced into thin strips
  • 3.5 oz enoki mushrooms roots trimmed
  • 1 piece ham sausage or 2oz cooked ham, julienned
  • 1 large egg beaten
  • 3 sprigs cilantro chopped

The Sauce (Golden Ratio)

  • 1/4 tsp salt
  • 2 tbsp light soy sauce
  • 3 tbsp Chinkiang black vinegar adjust to taste
  • 1/2 tbsp sesame oil
  • 1 tsp white pepper powder this provides the heat
  • 2 tbsp warm water

Thickener

  • 2 tbsp cornstarch
  • 1/2 cup cold water

Instructions
 

  • Prep ingredients: Slice tofu, ham, and rehydrated wood ear mushrooms into uniform thin strips. Trim enoki mushrooms. Beat the egg.
    Prep the Ingredients
  • Make the Sauce: In a small bowl, combine salt, soy sauce, vinegar, sesame oil, white pepper, and warm water. Stir well.
    Make the "Golden Ratio" Sauce
  • Make the Slurry: In a separate bowl, mix cornstarch and cold water until smooth.
    Make the Cornstarch Slurry
  • Boil: Bring the water (or stock) to a boil in a pot. Add enoki mushrooms and tofu first.
    The Cooking Process
  • Simmer: Add wood ear mushrooms and ham strips. Cook on high heat for 3 minutes.
    Add the enoki mushrooms and tofu strips first. Then, add the wood ear mushrooms and ham strips. Let this boil on high heat for 3 minutes.
  • Season & Thicken: Pour in the sauce mixture. Stir the cornstarch slurry again (it settles) and pour it into the soup. Stir gently until thickened.
    Season and Thicken
  • Egg Drop: Reduce heat slightly. Stir soup in a circle to create a whirlpool. Drizzle in the egg. Wait 5 seconds, then stir gently to create ribbons.
    The Egg Drop Technique
  • Serve: Turn off heat. Stir in cilantro. Serve hot.
    Finish and Serve

Notes

Nutrition (Estimate per serving): Calories: 110kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Sodium: 600mg | Fiber: 2g
**Disclaimer:** Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
**Allergens:** Contains Soy, Egg, Gluten (in soy sauce/vinegar).
**Storage:** Best consumed fresh. Can be refrigerated for up to 3 days, but texture may change upon reheating. Do not freeze.
Keyword Hot and Sour Soup, quick soup, Suan La Tang