Suan La Hai Xian Tang (hot And Sour Soup With Seafood)
Suan La Hai Xian Tang, also known as Hot and Sour Soup with Seafood, is a popular dish in Putian (Henghwa) Cuisine. This soup is known for its spicy and tangy flavors, combined with a variety of fresh seafood.
Ingredients
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, cleaned and sliced
- 1/2 pound white fish fillets, cut into chunks
- 4 cups chicken or seafood broth
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 eggs, beaten
- 1/2 cup bamboo shoots, sliced
- 1/2 cup wood ear mushrooms, rehydrated and sliced
- 1/2 cup firm tofu, diced
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- In a pot, bring the broth to a boil.
- Add the shrimp, squid, and fish. Cook for 2-3 minutes until the seafood is cooked through.
- In a small bowl, mix the rice vinegar, soy sauce, and cornstarch. Stir the mixture into the pot.
- Slowly pour in the beaten eggs while stirring the soup gently.
- Add the bamboo shoots, wood ear mushrooms, and tofu. Simmer for 5 minutes.
- Season the soup with white pepper, sesame oil, and salt to taste.
- Garnish with green onions and cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 5g
Supplies
Pot Bowl Spoon Knife Cutting board
Tools
Stove
Serving suggestions
Suan La Hai Xian Tang is best served hot and pairs well with steamed rice or crispy fried noodles.
Tips & tricks
For a spicier version, add a teaspoon of chili oil or chili flakes to the soup.
Cost
$20