🍽️ How to Make Hot and Sour Soup (Suanlatang)

🧆 Ingredients

• 100g pork tenderloin (julienned, optional)
• 100g firm tofu (sliced)
• 50g shiitake mushrooms (sliced)
• 30g wood ear mushrooms (rehydrated, sliced)
• 30g bamboo shoots (sliced)
• 1 egg
• 1 tablespoon soy sauce
• 2 tablespoons vinegar
• 1 tablespoon chili oil
• 1 teaspoon white pepper
• 1 tablespoon cornstarch (mixed with water)
• 1 liter chicken or vegetable stock
• 2 green onions (chopped)
• 1 tablespoon sesame oil
• Salt to taste

🍳 Steps

1. Prepare Ingredients:

   • Rinse the pork tenderloin under cold water, pat dry, and slice into thin strips.
   • Soak wood ear mushrooms in warm water for 20 minutes until fully rehydrated, then rinse thoroughly to remove any grit.
   • Clean shiitake mushrooms with a damp cloth, trim stems, and slice thinly.
   • Rinse bamboo shoots under running water to remove any brine or odor, then slice.
   • Gently press tofu with a paper towel to remove excess moisture before slicing.
   • Crack the egg into a bowl and beat until smooth.
   • Chop green onions and set aside.

2. Cook Soup Base:

   • Pour chicken or vegetable stock into a pot and bring to a boil over medium-high heat.
   • Add pork strips, stirring to separate, and cook until they turn pale (about 1 minute).
   • Add shiitake mushrooms, wood ear mushrooms, bamboo shoots, and tofu. Simmer for 3–5 minutes until vegetables are tender and pork is cooked through.

3. Season:

   • Add soy sauce, vinegar, chili oil, white pepper, and salt to the pot.
   • Taste and adjust the sourness and spiciness by adding more vinegar or chili oil as desired.

4. Thicken:

   • Mix cornstarch with a small amount of cold water to make a slurry.
   • Slowly pour the slurry into the simmering soup while stirring constantly.
   • Continue stirring until the soup thickens and becomes glossy.

5. Egg Flower:

   • Lower the heat to a gentle simmer.
   • Hold chopsticks or a fork over the pot and slowly drizzle the beaten egg through them in a thin stream while gently stirring the soup in one direction.
   • The egg will form delicate ribbons (“egg flowers”). Avoid over-stirring to keep the ribbons distinct.

6. Finish:

   • Turn off the heat.
   • Drizzle in sesame oil and sprinkle chopped green onions on top.
   • Serve the soup hot.

Additional Tips for Success

• Use fresh mushrooms for a richer flavor and better texture.
• For a vegetarian version, omit pork and use vegetable stock.
• Always taste and adjust the seasoning before serving.
• When cleaning mushrooms and wood ear fungus, ensure all dirt is removed to avoid grit in the soup.
• The pork should be sliced thinly for quick cooking and tenderness.
• The soup should be thick but not gluey; add cornstarch slurry gradually and stop when the desired consistency is reached.
• Egg ribbons are best when the soup is gently simmering, not boiling.
• Serve immediately for the best texture and flavor.

💡 Tips

• Adjust vinegar and chili oil for preferred sourness and spiciness.
• Use fresh mushrooms for richer flavor.
• Stir gently when adding egg for delicate ribbons.
• Vegetarian version: omit pork and use vegetable stock.