Hot and sour soup

Name: Hot and sour soup
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 litre chicken stock; 50 g dried wood ear mushrooms, soaked in hot water for 20 minutes and finely sliced; 100 g tofu, cut into thin strips; 50 g bamboo shoots, cut into strips; 150 g pork tenderloin or chicken breast, cut into thin strips (optional); 3 tbsp rice vinegar or black vinegar; 2 tbsp soy sauce; 1–1.5 tsp white pepper; 2 tbsp cornstarch mixed with 4 tbsp water; 1 egg, beaten; 1 tsp sesame oil; spring onion, coriander

Time: 40 min4 servingsapprox. 100 kcal / serving (estimated)approx. 7 g protein / serving

Hot and sour soup (suan la tang) is a favourite of Sichuan and Beijing cooking: the heat of white pepper balances the sourness of vinegar, while mushrooms, tofu and egg ribbons make it substantial. It is traditionally eaten as a warming soup when you have a cold.

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Method

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Bring the stock to the boil in a pot, add the mushrooms, bamboo shoots and meat (if using) and simmer over low heat for 8–10 minutes.
Add the tofu, soy sauce, vinegar and pepper and cook for 3–4 minutes more.
Stir the cornstarch slurry, pour it in while stirring and cook for 1–2 minutes until thickened.
Turn the heat to the minimum and trickle the beaten egg in a thin stream over the surface of the soup, stirring in circles so fine ribbons form.
Take off the heat, season with sesame oil, and adjust with more vinegar and pepper (it should be sour and hot).
Sprinkle with spring onion and coriander and serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Control the heat with white pepper and the sourness with vinegar; this is the soul of the soup.
Pour the egg in a thin stream over a very low heat.
Dried wood ear (mu-er) mushrooms add a crunchy texture; they are sold dried.
Keeps in the fridge for 3 days.

Frequently asked questions

Black vinegar or rice vinegar?

Traditionally Chinkiang black vinegar, but rice vinegar also works.

Vegetarian?

With vegetable stock and no meat, yes.

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