Sunday, July 20, 2014

Suan La Tang Chinese Hot & Sour Soup

Cravings for Chinese food hit randomly. We go on egg roll making sprees and stash them in the freezer. Egg rolls taste almost as good heated in the oven as they do fresh out of the fry oil . This is a favorite with egg rolls at my house. There is a stash of lilly buds and wood-ear ever ready in the pantry. Fresh tofu and ginger are often in our fridge so the ingredients are easy to gather together. Increase the heat by adding more black pepper. I go for middle of the road heat.

Suan la Tang Chinese Hot and Sour Soup
Serves 3 to 4

Tiger Lilly Buds, 20 buds
Cloud Ear Fungus/Wood-Ear/Ki-kurage, 2 Tbsp dried
Chicken stock, 3 cups
Garlic, 1 clove peeled & smashed
Fresh Ginger, 1 knob peeled & smashed
Soy Sauce, 1 Tbsp
Salt, 1/2 tsp
Black pepper, 2 grinds
Rice Vinegar, 1 Tbsp
Corn starch, 2 Tbsp + 2Tbsp Water (more for thicker soup)
Firm Tofu, 1/4 block finely cubed
Scallions, garnish, chopped 1 tsp per serving
Sesame oil, garnish with a splash

  1. Rehydrate Tiger Lilly Buds and Cloud Ear in hot water until softened, about 5 to 10 minutes.  
  2. Over medium heat, bring chicken stock to a boil with smashed garlic and ginger.
  3. Add soy sauce, salt, black pepper, and vinegar to stock.
  4. Mix the corn starch with water and slowly add to the soup stirring vigorously until you have the consistency you want.
  5. Dice tofu and scallions. Add tofu to stock and simmer 1 to 2 minutes until heated throughly.
  6. Turn off the heat. Garnish with scallions and a splash of sesame oil. Serve with egg rolls if you have them.
Suan La Tang Chinese Hot and Sour Soup

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