Chinese Traditional Hot and Sour Soup – Suān Là Tāng is a hearty sour broth of silky egg and tofu. It has a kick of spiciness with a nutty flavor.
Things to know about Suān Là Tāng Recipe
Chinese Traditional Hot and Sour Soup from Sichuan – Suān Là Tāng is an authentic dish that suits any weather condition and occasion. It is hot and the red and white pepper makes the dish spicier matching the sourness of the soup.
It is comfort food for the Chinese especially after a big meal or as a cure for a hangover. Also, some consume it to boost the appetite of sick people. However, it is recommended to reduce the spiciness depending on the condition of the patient.
It is not an ordinary soup and you will be surprised once you taste it. And if you get a chance to visit a Chinese Restaurant, make sure to try it. You can also make one in the comfort of your home.
Appetizing Chinese Traditional Hot and Sour Soup from Sichuan. Authentic Recipe of Suān Là Tāng.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 pcs Dried Shiitake Mushroom Large
- 1/4 cup Dried Wood Ear Mushroom
- 1/2 cup Dry Daylilies
- 115 grams (4.06 oz) Lean Pork Julienned
- 1 tsp Soy Sauce
- 1 tsp Fresh Ginger Root Minced
- 5 cups Chicken Broth
- 1 cup Water Used in soaking the mushrooms
- 3 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Ground White Pepper Powder
- 4 tbsp Black Vinegar According to your preferred sourness
- 1/2 cup Bamboo Shoot Drained, Julienned
- 1 tbsp Cornstarch
- 1/4 cup Water For the cornstarch
- 1 cup Tofu – Bean Curd Cubes
- 2 pcs Egg Lightly beaten
- 2 tsp Sesame Oil
- 2 tsp Chili Oil According to your preferred spiciness
- 1 tsp Hot Sauce
- 2 tbsp Spring Onion – Scallion – Green Onion Chopped
- Prepare and measure all ingredients accurately ahead of time.
- Put the shiitake and wood mushroom in a bowl and pour 1 cup of boiling water. Soak it for at least 20 minutes, keep the water from the soaked mushroom, and squeeze excess liquid from the mushrooms.
- Slice the shiitake and chop the wood ear mushroom.
- Soak the daylilies in hot water for 20 minutes and discard the water. It is important to take out the hard tips at the bottom and slice the lilies into strips.
- Put the pork into a bowl, and marinate with soy sauce and ginger. Set aside.
- Over medium fire. Combine the chicken broth and mushroom water. Bring to a boil.
- Add the vinegar, soy sauce, sugar, hot sauce, chili oil, and pepper. You may add more or less vinegar and chili oil depending on your preference.
- Add the marinated pork into the soup and stir to avoid the pork from sticking to the bottom of the pot.
- Put the mushrooms, and the bamboo shoot, and let it simmer for another 5 to 10 minutes.
- Add the cornstarch mixture and daylilies. Simmer until the soup thickens.
- Gradually pour the lightly beaten egg, remove it from heat, then let the soup sit for about 20 seconds. Stir before serving.
- Garnish with green onions and sesame oil.
— Specific Atributes of This Recipe:
Variations of Suān Là Tāng
In case you cannot find black vinegar, you may substitute it with balsamic vinegar.
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