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.

Suan La Tang (hot And Sour Soup)

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

  1. In a pot, bring the broth to a simmer over medium heat.
  2. Add the bamboo shoots, tofu, black fungus, and shiitake mushrooms to the pot. Simmer for 5 minutes.
  3. Stir in the rice vinegar, soy sauce, and chili garlic sauce. Season with salt and white pepper.
  4. Pour in the cornstarch mixture while stirring constantly to thicken the soup.
  5. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
  6. Drizzle in the sesame oil and stir in half of the sliced green onions.
  7. Taste the soup and adjust the seasoning if needed.
  8. 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