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Hot and Sour Soup (Suan La Tang, 酸辣汤)

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This classic Chinese hot and sour soup balances tart black rice vinegar with the subtle heat of white pepper, combined with a mix of mushrooms, lily buds, and julienned tofu for rich, varied textures. While it looks complex, the soup comes together easily by layering flavors and adding each ingredient at just the right time. Perfect as a starter or light meal, it delivers both warmth and satisfying depth with every spoonful.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1000 ml unsalted chicken or vegetable stock or water; about 4¼ cups
  • 5 dried shiitake mushrooms about ½ cup after rehydrating and slicing
  • 5 g dried wood ear mushrooms about ½ cup after rehydrating and slicing
  • 20 strands dried lily buds (lily flower)
  • 80 g lean chicken breast or beef about ½ cup after slicing
  • 40 g carrot about ½ cup after slicing
  • 50 g bamboo shoots about ½ cup after slicing
  • 100 g soft tofu julienned, about ½ cup after slicing
  • 1 egg
For the Marinated Meat
  • ½ teaspoon cornstarch
  • 1 teaspoon water
  • ½ teaspoon neutral cooking oil
To Thicken the Soup
  • 4 tablespoon cornstarch
  • 4 tablespoon water
For Seasoning & Finishing
  • 3 tablespoon halal black rice vinegar ensure no alcohol content
  • 1 tablespoon light soy sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon sesame oil
  • coriander or scallions finely chopped, for garnish

Equipment

  • Large pot
  • Strainer or sieve
  • Mixing bowls
  • Chopsticks or fork (for meat separation)
  • Ladle
  • Knife and cutting board

Method
 

  1. Soak the dried shiitake mushrooms, wood ear mushrooms, and lily buds in warm water until fully softened. Drain well, then slice the shiitakes and wood ear mushrooms into thin strips.
  2. Cut the chicken breast or beef into thin slices. In a bowl, combine with ½ teaspoon cornstarch, 1 teaspoon water, and ½ teaspoon neutral oil. Toss well to coat and set aside to marinate.
  3. Pour the chicken or vegetable stock into a large pot and bring to a full boil. Add the marinated meat, stirring gently with chopsticks to separate the slices. Skim off any foam that rises to the surface.
  4. Add the sliced shiitake mushrooms, wood ear mushrooms, rehydrated lily buds, carrots, and bamboo shoots to the pot. Let everything cook together for about 2 minutes.
  5. Reduce the heat to a gentle simmer. In a small bowl, mix 4 tablespoons cornstarch with 4 tablespoons water to create a slurry. Slowly pour the slurry into the soup while stirring, until the broth thickens.
  6. Carefully add the julienned tofu to the pot. Lightly beat the egg and pour it slowly into the simmering soup, stirring gently so it forms ribbons.
  7. When the soup returns to a boil, turn off the heat. Add halal black rice vinegar, light soy sauce, ground white pepper, and sesame oil. Stir to combine, then sprinkle with chopped coriander or scallions before serving.

Nutrition

Calories: 150kcalCarbohydrates: 16gProtein: 11gFat: 4gSaturated Fat: 0.8gCholesterol: 50mgSodium: 620mgFiber: 2gSugar: 3g

Notes

For a vegetarian option, leave out the chicken or beef and use only vegetable stock. If halal black rice vinegar is unavailable, substitute regular black rice vinegar if you don't require a halal version. All vegetables should be cut into thin, even strips for the best texture and appearance. Leftovers keep in the fridge for up to 3 days; reheat gently and add a splash of water or stock if the broth thickens too much. Avoid boiling hard after adding the egg, as this can make it rubbery. This soup is best enjoyed fresh or within a couple of days.

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