Photograph of the finished Suan la tang (hot and sour soup)

China · Canh chua cay Tứ Xuyên

Suan la tang (hot and sour soup)

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 240 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 32 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 32 g
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 160 g
  • Photograph of Pork Pork 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 60 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Sesame oil Sesame oil 12 ml
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak shiitake mushrooms and wood ear mushrooms for 20 minutes until they expand, then slice them into strips along with bamboo shoots, tofu, and pork.
  2. 2 Bring the chicken broth to a boil, add the shredded pork and cook for 3 minutes, then skim off the foam.
  3. 3 Add mushrooms, wood ear mushrooms, bamboo shoots, and tofu and cook for another 5 minutes.
  4. 4 Season with soy sauce, black vinegar, and plenty of ground black pepper for a distinctly sour and spicy flavor.
  5. 5 Thicken the soup with cornstarch mixed with water, pour in beaten eggs in a marbled pattern, then drizzle with sesame oil and sprinkle with chopped scallions.

With an appliance

  • Microwave 38 min

    Replace step 3: stir-fry the mushrooms, bamboo shoots, and tofu in the loosely covered broth at 800W for 4 minutes; this is only about 1 minute shorter, but the tofu is less likely to break apart because there's no need to stir, and the vegetables retain their crispness.

Start cooking