Restaurant-Style Hot and Sour Soup (Suan La Tang)
Authentic restaurant-style Hot and Sour Soup with mushrooms, tofu, egg ribbons, and bold savory flavor—easy, comforting, and better than takeout.
Ingredients
- 4 cups chicken stock or vegetable stock
- 3 dried shiitake mushrooms rehydrated and sliced
- ½ cup wood ear mushrooms rehydrated and sliced
- ½ cup bamboo shoots julienned
- 7 oz firm tofu cut into thin strips
- 2 large eggs beaten
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 tablespoons white vinegar or black Chinese vinegar
- 1 tablespoon soy sauce
- 1 teaspoon white pepper adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic minced
- Green onions sliced (for garnish)
- Chili oil optional
Instructions
- Bring stock to a simmer in a pot over medium heat.
- Add mushrooms, bamboo shoots, tofu, ginger, and garlic. Simmer 5 minutes.
- Stir in soy sauce and vinegar.
- Mix cornstarch with water and slowly stir into soup until slightly thickened.
- Lower heat and slowly drizzle in eggs while stirring gently.
- Season with white pepper and sesame oil.
- Garnish and serve hot.
Notes
NUTRITION FACTS
Serving Size: 1 bowl
Calories: 140 kcal (7%)
Carbohydrates: 14 g (5%)
Protein: 9 g (18%)
Fat: 4 g (6%)
Saturated Fat: 0.5 g (3%)
Cholesterol: 95 mg (32%)
Sodium: 820 mg (36%)
Fiber: 2 g (8%)
Sugar: 2 g
Nutrition values are estimates only and will vary based on ingredient brands and substitutions.Calories: 140 kcal (7%)
Carbohydrates: 14 g (5%)
Protein: 9 g (18%)
Fat: 4 g (6%)
Saturated Fat: 0.5 g (3%)
Cholesterol: 95 mg (32%)
Sodium: 820 mg (36%)
Fiber: 2 g (8%)
Sugar: 2 g