Salt Roads Recipe
Suān là tāng
Hot & Sour Soup
China
Servings
4
Prep
15 mins
Cook
15 mins
Total
30 mins
Ingredients
100 g pork strips (optional)
1 small block firm tofu cut into thin strips
1 handful dried shiitake or wood ear mushrooms rehydrated and sliced
1 small handful bamboo shoots sliced
1 egg lightly beaten
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar (plus extra to taste)
1 teaspoon white pepper (more for traditional heat)
1 teaspoon cornstarch mixed with a little water
Salt to taste
1 litre light chicken or vegetable stock
A little sesame oil for finishing
Chopped spring onions for garnish
Steps
Bring the stock to a gentle boil and add the mushrooms, bamboo shoots, and pork if using; simmer until the flavours begin to meld.
Add the tofu strips and season with soy sauce, white pepper, and a generous spoonful of black vinegar, tasting as you go to find the right balance.
Stir in the cornstarch slurry so the broth thickens slightly, gaining the characteristic body of suan la tang.
Pour the beaten egg in a thin stream while stirring gently to create delicate ribbons that float through the soup.
Adjust seasoning with more vinegar or pepper — traditionally, the soup should be assertive but harmonious.
Finish with a drop of sesame oil and garnish with chopped spring onions before serving.