Cassie's Kitchen/Sichuan/Soups

酸辣汤Hot and Sour Soup

Suān Là Tāng

"The perfect balance of tang and heat. Better than any takeout."

30Minutes
6Servings
2/5Difficulty

The Ingredients

The Soup Base

  • 6 cupsChicken stock
  • 4 ozPork loin, sliced thin
  • 4 ozFirm tofu, cubed
  • ½ cupBamboo shoots, sliced
  • 4Dried wood ear mushrooms, rehydrated, sliced
  • 4Dried shiitakes, rehydrated, sliced

The Sour & Hot

  • 3 tbspChinkiang black vinegarThe sour
  • 1 tspWhite pepperThe hot (traditional)
  • 2 tbspSoy sauce
  • 1 tspChili oil (optional)

To Finish

  • 3 tbspCornstarch + ¼ cup water
  • 1Egg, beaten
  • 2Scallions, sliced
  • 1 tspSesame oil

The Method

1

Bring stock to a boil. Add pork, cook 2 minutes. Skim any foam.

2

Add mushrooms, bamboo shoots, and tofu. Simmer 5 minutes.

3

Add soy sauce, vinegar, and white pepper. Taste and adjust — it should be noticeably sour with lingering heat.

Balance

Add vinegar in stages. You can always add more, can't take it away.

4

Stir cornstarch slurry, add to soup while stirring. Bring back to simmer until thickened.

5

Turn off heat. Slowly drizzle in beaten egg while stirring gently — this creates ribbons.

6

Finish with sesame oil and scallions. Serve immediately with extra vinegar and chili oil on the side.

Variations

Seafood Version

Replace pork with shrimp and crab meat. Add at the very end to avoid overcooking.

Vegetarian

Skip pork, use vegetable broth. Add extra mushrooms for umami.

Extra Heat

Add fresh sliced chilies or more white pepper. Or drizzle with la-yu at the table.