Hot and Sour Soup- Suan La Tang [RECIPE]
Good Morning Friends!
Have you ever gotten your sleep wrecked so hard that you feel slightly drunk even though there isn’t a drop of alcohol in your body? I’m having one of those days. Thankfully, I have leftovers of this amazing hot and sour soup to revitalize my senses and help me power through the day. I admit that I’m an “egg” (white on the outside, yellow on the inside). If I had bundles of money, I would spend years traveling and eating my way all over Asia. I am absolutely fascinated with every country and culture in Asia, and China is no exception!
But since I don’t have bundles of money to do that, Netflix’s “Wild China” documentary will have to suffice for now. Each episode in this incredible series highlights a different region within China. Hot and Sour Soup has long been a staple of the Chinese people, especially during winter. What I love about Chinese culture so much is that every ingredient has a medicinal purpose behind it. They put great thought and care into their dishes. They believe that food is medicine. Isn’t that cool?! I love it.
This recipe from blogger, China Sichuan Food, is absolutely dynamite. Seriously, go check out Elaine’s blog. She lives in China, and comes from the Sichuan region. Her blog highlights her favorite dishes from her travels across China, so you can be sure that you’re getting authentic recipes.
This hot and sour soup is so flavorful. At first I was a bit intimidated to cook up this Chinese soup because it called for dried lily flowers and dried wood ear mushrooms, both of which I couldn’t get. So, I swapped out wood ear mushrooms for dried shiitake mushrooms and put in 1 tablespoon of shaoxing wine in place of black vinegar. I used canned bamboo (easy to get in the Asian aisle of my grocery store) and finely chopped kosher hot dogs in place of the spam. Was it authentic hot and sour soup? Well, no. But it was just as tasty and it transported me away to the Sichuan region with each, steaming bite of soup. I hope you all love this recipe too. Please hop over to Elaine’s blog and show her some love. Stay tuned for more delicious recipes, and until next time, keep on cooking! ❤
Hot and Sour Soup
- 1/3 cup fresh shiitake mushrooms
- 1/4 cup dried wood ear mushrooms
- 1/4 cup dried lily flowers
- 150 g pork ham or shredded char siu
- 100 g bamboo , finely shredded
- 2 teaspoons minced ginger
- 2 scallions chopped
- 2 tablespoon black vinegar
- 1 teaspoon fresh ground white pepper powder
- 8 cups water or light chicken stock
- 1/2 block firm tofu
- 1 tablespoon light soy sauce , or soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon salt or to taste
- 2 eggs , beaten
- 1 teaspoon sesame oil
Heat chicken broth over medium-high heat in a large stock pot until warmed through.
Add, mushrooms, tofu and bamboo shoots. Let it simmer for 5 minutes.Then place the sausage ham in and bell peppers in.
Stir in ginger, soy soy sauce, and salt.
In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
Cook for another 2-3 minutes until the soup is slightly thickened.
Take your beaten eggs and slowly pour them into soup. Turn off fire and stir gently and quickly.
Place the sesame oil and chopped scallion in. Add the remaining vinegar.
Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
Serve hot and enjoy!