China

Suan La Tang

Name: Suan La Tang
Total time: 35 min
Yield: 4
Cuisine: China
Ingredients: 200 g Tofu; 1 handful Shiitake & wood-ear mushrooms; 100 g Pork (optional); 3 tbsp Rice vinegar; 1 tsp White pepper; 2 tbsp each Soy sauce & cornstarch; 1 Egg

The hot-and-sour soup of Sichuan cuisine

Suan la tang – “sour-hot soup” – is a Sichuan classic that promises warmth and a wake-up at once. The sourness comes from rice vinegar, the heat from white pepper.

Silky tofu, mushrooms and fine egg ribbons float in the thickened, dark broth – savoury, spiced and ready in half an hour.

Servings4

Time35 min

LevelMedium

Ingredients

Tofu200 g
Shiitake & wood-ear mushrooms1 handful
Pork (optional)100 g
Rice vinegar3 tbsp
White pepper1 tsp
Soy sauce & cornstarch2 tbsp each
Egg1

★ = available authentic in the Asia Boutique

Preparation

Soak the mushrooms, cut with tofu and pork into strips.
Bring the broth to a boil, add mushrooms, tofu and pork.
Season with soy sauce, rice vinegar and white pepper.
Thicken with a starch slurry until the soup is silky.
Stream in the beaten egg while stirring. Serve hot.

Make it original

Rice vinegar, white pepper and wood-ear mushrooms make the signature taste. Available in the Asia Boutique.

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