Hot and Sour Soup (Suan La Tang)
酸辣汤 suānlà tāngSay it: swahn-lah tahng
When spoons dip into this soup, the first taste delivers a bright jolt of tangy vinegar followed by a clean, fiery kick from white pepper that warms the throat. A silky, lightly thickened broth holds tender strips of pork, delicate egg threads, soft tofu, and crunchy vegetables, delivering comforting contrast in every bite that satisfies both at home and in restaurants.
Hot and Sour Soup (Suan La Tang)
酸辣汤, suānlà tāng
Pronounced swahn-lah tahng
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, soy, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
For the marinade and seasonings
For the slurry
Method
Rehydrate the mushrooms by placing the shiitake and wood ear varieties in individual bowls, covering them with warm water, and allowing 30 minutes for them to soften. Drain the mushrooms while saving up to 2 cups (480 ml) of the shiitake liquid if desired. Thinly slice the shiitake caps after removing the stems and slice the wood ear mushrooms into narrow strips.
Coat the pork by combining the strips in a small bowl with 1 teaspoon of the cornstarch taken from the total slurry amount, the Shaoxing wine, 1/4 teaspoon salt, and 1/4 teaspoon sugar. Allow the mixture to rest during vegetable preparation.
Organize all remaining components by cutting the bamboo shoots, carrot, and ginger into fine matchsticks, slicing the tofu into strips, dividing the scallions into white and green sections, and whisking the egg lightly in a separate small bowl.
Combine the chicken stock, water or reserved mushroom liquid, julienned ginger, and scallion whites inside a large pot or wok. Raise the temperature to medium-high until the liquid reaches a gentle simmer, then incorporate the sliced shiitake, wood ear mushrooms, bamboo shoots, and carrot strips. Lower the heat and continue a mild simmer for 10 to 15 minutes so the vegetables become tender and the liquid develops rich aroma.
Incorporate the tofu strips along with the light soy sauce, optional dark soy sauce, sugar, and the remaining 1/2 teaspoon of salt. Stir carefully and bring the mixture back to a simmer.
Blend the remaining cornstarch with 3 tablespoons of water until completely smooth to create the slurry. Stir the soup steadily in a circular pattern while gradually pouring in the slurry. Allow it to cook for 1 to 2 minutes so the liquid thickens enough to coat a spoon lightly.
Introduce the prepared pork strips into the pot while separating the pieces with a stir. Maintain a gentle simmer for 2 to 3 minutes until the pork loses its pink color and is fully cooked.
Keep the soup at the lowest possible simmer and drizzle the beaten egg in a thin, steady stream while continuing circular stirring. Pause for 20 seconds before giving one or two gentle stirs that form soft, flowing strands of egg.
Remove the pot from heat. Blend in the black vinegar, white pepper, and sesame oil. Sample the broth and fine-tune the balance using additional salt, vinegar, or white pepper if required. Divide among serving bowls and finish with the scallion greens plus chopped cilantro.
Regional variant: Northern-style Hu La Tang (胡辣汤)
Swap the chicken stock and pork for beef or lamb stock paired with shredded cooked beef or lamb. Include 1/4 cup (15 g) of soaked dried tofu sticks along with 2 tablespoons of roasted peanuts, raise the white pepper amount to 2 teaspoons, apply dark soy sauce for richer hue, and boost the slurry with one extra tablespoon of cornstarch mixture. Place the meat into the broth at the beginning of simmering to achieve maximum tenderness.
Cook's notes
- Choose white pepper over black for its characteristic sharp bite that remains invisible in the finished broth and matches traditional flavor profiles.
- Incorporate the vinegar and white pepper only after removing the pot from heat because prolonged heat diminishes their vibrant character.
- Fresh shiitake mushrooms measuring 8 oz (225 g) may replace the dried ones without any soaking, though the resulting broth will lack the same depth of umami.
Serve with
Pair with scallion pancakes, steamed buns, or fried rice; jasmine tea and crisp lager complement the flavors nicely.
Make ahead and storage
Refrigerate the prepared soup for a maximum of 3 days. Warm it slowly on the stove and refresh the vinegar and white pepper levels after heating since those notes diminish over time.
