酸辣汤 (Suān Là Tāng)
Hot and Sour Soup – The 15-Minute Takeout Classic
⏱️ Prep: 5 min🔥 Cook: 10 min⏰ Total: 15 minEASY
DFNF
🛒 Available at: Trader Joe'sWhole FoodsWalmart
Why This Recipe Works
- The takeout classic — but made in 15 minutes with ingredients from any grocery store.
- Vinegar + white pepper = the 'hot and sour' magic. No specialty ingredients needed.
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 960 ml (4 cups) | chicken or vegetable broth鸡汤 | — | — |
| 200 g (7 oz) | firm tofu豆腐 | cut into thin strips | — |
| 100 g (1/2 can) | canned bamboo shoots竹笋 | drained and julienned | jicama or water chestnuts |
| 5.0 g (soaked) | dried wood ear mushrooms木耳 | soak in hot water 15 min | fresh shiitake, thinly sliced |
| 45 ml (3 tbsp) | Chinkiang vinegar镇江香醋 | — | balsamic + pinch sugar |
| 2.0 g (1 tsp) | white pepper白胡椒粉 | — | — |
| 15 ml (1 tbsp) | soy sauce酱油 | — | — |
| 2.0 large | eggs鸡蛋 | beaten | — |
| 22 g (3 tbsp) | cornstarch玉米淀粉 | mixed with 4 tbsp cold water | — |
Instructions
1
Build the broth(5 min)
Bring broth to a boil. Add soy sauce, vinegar, and white pepper. Taste — it should be SHARP and PEPPERY. Add tofu, bamboo shoots, and mushrooms. Simmer 3 minutes.
2
Thicken and add egg(3 min)
Stir in cornstarch slurry. Reduce heat to low. Pour beaten egg in a thin stream while stirring — it will form silky ribbons.
3
Finish(2 min)
Taste and adjust — more vinegar for sour, more pepper for heat. Ladle into bowls. Drizzle with chili oil if you want extra heat.
Pro Tips for Western Kitchens
Bamboo shoots in a can are in the Asian aisle of most grocery stores. Rinse them well — the canned liquid tastes tinny.
Frequently Asked Questions
Too sour? Too hot?
Hot and sour soup is meant to be AGGRESSIVE. But you can dial either back by reducing vinegar or white pepper. Start with half and add to taste.
Nutrition
Per serving (approximate values)
150
Calories (kcal)
10
Protein (g)
14
Carbs (g)
6
Fat (g)
2
Fiber (g)
820
Sodium (mg)