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.

Suan La Hai Xian Tang (hot And Sour Soup With 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

  1. In a pot, bring the broth to a boil.
  2. Add the shrimp, squid, and fish. Cook for 2-3 minutes until the seafood is cooked through.
  3. In a small bowl, mix the rice vinegar, soy sauce, and cornstarch. Stir the mixture into the pot.
  4. Slowly pour in the beaten eggs while stirring the soup gently.
  5. Add the bamboo shoots, wood ear mushrooms, and tofu. Simmer for 5 minutes.
  6. Season the soup with white pepper, sesame oil, and salt to taste.
  7. 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