Hot and Sour Soup (Suan La Tang): My Homemade Take
A comforting homemade Hot and Sour Soup (Suan La Tang) inspired by a restaurant favorite, made with rich chicken broth, mushrooms, tofu, eggs, and a tangy, peppery finish.
Equipment
- 1 Large pot or stockpot for simmering the broth and soup
- 1 Strainer or fine mesh sieve to remove bones and ginger from the broth
- 1 Cutting board for vegetables, tofu, and mushrooms
- 1 Chef’s knife sharp and versatile for all slicing tasks
- 1 Measuring spoons for soy sauce, vinegar, sesame oil, and cornstarch
- 1 Mixing bowl to beat eggs before adding to the soup
- 1 Ladle for serving the soup
- 1 Wooden spoon or silicone spatula for stirring without scratching the pot
Ingredients
- 1.2 liters homemade chicken broth
- 150 g fresh shiitake mushrooms thinly sliced
- 200 g enoki mushrooms trimmed at base
- ½ medium bell pepper thinly sliced or julienned
- 1 pc medium tomato chopped into small chunks
- 200 g firm tofu cut into strips or cubes
- 2 pc large eggs lightly beaten
- 3 tbsp soy sauce start with 3, taste and adjust
- 3 tbsp rice vinegar adjust for tanginess
- 1 tsp white pepper start with ½ if spice-sensitive
- 1 tsp sesame oil
- 3 tbsp cornstarch
- 5 tbsp cold water for cornstarch slurry
- 2-3 stalks green onions finely chopped
- — — Optional: chili oil for extra heat
Instructions
- Step 1: Heat the Broth
- Bring the 1.2 liters of homemade chicken broth to a gentle boil in a large pot.
- Step 2: Build the Base
- Add the shiitake mushrooms, enoki mushrooms, bell pepper, and tomatoes. Let them simmer for 5–7 minutes, just until softened.
- Step 3: Add Tofu and Seasoning
- Gently stir in the tofu, soy sauce, and white pepper. Keep the heat steady and calm.
- Step 4: Thicken the Soup
- Slowly pour in the cornstarch slurry, stirring constantly. You want a silky texture—not thick, not watery.
- Step 5: Create the Egg Ribbons
- Lower the heat. Slowly drizzle in the beaten eggs while stirring in one direction. This creates those soft, signature egg strands.
- Step 6: Balance the Flavor
- Add the rice vinegar, tasting as you go. I like it noticeably tangy, but this is where personal preference matters most. Add chili oil if using.
- Step 7: Finish and Serve
- Turn off the heat and stir in sesame oil. Ladle into bowls and top with green onions.
Notes
I’ve listed the kitchen tools I used below. Item names are hyperlinked for easy reference.
- Large pot or stockpot – for simmering the broth and soup
- Strainer or fine mesh sieve – to remove bones and ginger from the broth
- Cutting board – for vegetables, tofu, and mushrooms
- Chef’s knife – sharp and versatile for all slicing tasks
- Measuring spoons – for soy sauce, vinegar, sesame oil, and cornstarch
- Mixing bowl – to beat eggs before adding to the soup
- Whisk or fork – for mixing eggs and cornstarch slurry
- Ladle – for serving the soup
- Wooden spoon or silicone spatula – for stirring without scratching the pot
- Homemade chicken broth – 1.2 liters (made from leftover chicken)
- Fresh shiitake mushrooms – 150g (8–10 medium), stems removed, caps thinly sliced
- Enoki mushrooms – 200g (1 large bunch), trimmed at the base
- Bell pepper – ½ medium (about 100g), thinly sliced or julienned
- Tomato – 1 medium (150–200g), chopped into small chunks
- Firm tofu – 200g, cut into thin strips or small cubes
- Eggs – 2 large, lightly beaten
- Soy sauce – 3–4 tablespoons (start with 3, taste and adjust)
- Rice vinegar – 3–4 tablespoons (adjust for tanginess)
- White pepper – 1 teaspoon (start with ½ if spice-sensitive)
- Sesame oil – 1 teaspoon
- Cornstarch slurry – 3 tablespoons cornstarch mixed with 5 tablespoons cold water
- Green onions – 2–3 stalks, finely chopped for garnish
- Optional: Chili oil for extra heat