Suan La Tang (hot And Sour Soup)
Suan La Tang, also known as Hot and Sour Soup, is a popular dish in Pakistani Chinese cuisine. This tangy and spicy soup is a perfect appetizer or light meal, especially during the colder months.
Ingredients
- 4 cups chicken or vegetable broth
- 1/2 cup bamboo shoots, sliced
- 1/2 cup firm tofu, diced
- 1/4 cup black fungus (wood ear mushrooms), rehydrated and sliced
- 1/4 cup shiitake mushrooms, sliced
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch, dissolved in 1/4 cup water
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
- Salt, to taste
Instructions
- In a pot, bring the broth to a simmer over medium heat.
- Add the bamboo shoots, tofu, black fungus, and shiitake mushrooms to the pot. Simmer for 5 minutes.
- Stir in the rice vinegar, soy sauce, and chili garlic sauce. Season with salt and white pepper.
- Pour in the cornstarch mixture while stirring constantly to thicken the soup.
- Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
- Drizzle in the sesame oil and stir in half of the sliced green onions.
- Taste the soup and adjust the seasoning if needed.
- Serve hot, garnished with the remaining green onions.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 5g
Supplies
Pot Stirring spoon Bowls for serving
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Suan La Tang is best served hot as an appetizer or alongside a main course of Pakistani Chinese cuisine.
Tips & tricks
For a spicier soup, increase the amount of chili garlic sauce according to your preference.
Cost
$10