Suan La Tang - Hot and Sour Soup with Tofu and Mushrooms
Sour from vinegar, hot from white pepper - not from chilli. The egg is drawn in as a thin stream while the soup stands still rather than boils.
- 30 minutes
- 4 servings
- Main course
- vegetarian
- lactose-free
- nut-free
- kalorienarm
- high in protein
Ingredients
- 200 g Shiitake (in fine strips)
- 250 g Tofu (firm, in strips)
- 150 g Bamboo shoots (drained, in strips)
- 110 g Eggs (two, beaten)
- 45 g Rice vinegar (only at the end - acidity boils away)
- 25 g Soy sauce
- 20 g Cornstarch (slaked in cold water)
- 2 g Black Pepper (traditionally white pepper, generously - it makes the heat)
- 30 g Spring onions
- 8 g Sesame oil (at the end)
- 1400 g Water
Instructions
- Put the water on with the shiitake and simmer for ten minutes - that becomes the broth.
- Add the bamboo shoots and tofu in strips and cook for five minutes.
- Stir in the soy sauce and pepper.
- Stir in the slaked starch and let it thicken for a minute until the soup visibly bodies up.
- Turn off the heat and wait until the soup stops moving. Then pour in the beaten egg in a thin stream and stir once, slowly - that makes ribbons rather than lumps.
- Only now stir in the vinegar and sesame oil.
- Serve with spring onions.
Warum die Suppe erst gebunden und dann das Ei zugegeben wird
In a thickened liquid the egg sinks more slowly and spreads instead of clumping at once. That is why the order is not arbitrary: starch first, egg second. The other way round gives dense lumps instead of fine ribbons.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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