Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of China! This Hot and Sour Soup (Suen Laat Tong) is not just a recipe—it's a flavor explosion that promises to revolutionize your home cooking. Imagine a steaming bowl of comfort that perfectly balances spicy, tangy, and savory notes, packed with tender vegetables and delicate egg ribbons that will make your mouth water. Whether you're a seasoned chef or a kitchen novice, this recipe is your ticket to creating an authentic Chinese restaurant-quality dish in the comfort of your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup bok choy, chopped
- 1/2 cup bean sprouts
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 tablespoons scallions, chopped
Instructions
- Prepare all ingredients by washing and chopping vegetables. Slice mushrooms thinly, chop bok choy into bite-sized pieces, and finely chop scallions.
- In a medium-sized pot, heat sesame oil over medium heat. Add sliced mushrooms and sauté for 2-3 minutes until they start to release their moisture.
- Pour vegetable broth into the pot and bring to a gentle simmer. Add soy sauce and rice vinegar, stirring to combine.
- Mix cornstarch with a small amount of cold water to create a slurry, ensuring no lumps remain.
- Slowly pour the cornstarch slurry into the simmering broth, stirring continuously to thicken the soup.
- Add chopped bok choy and bean sprouts, letting them cook for 2-3 minutes until slightly tender.
- Reduce heat to low and slowly drizzle the beaten egg into the soup, creating thin egg ribbons by stirring gently.
- Season with black pepper and additional soy sauce or vinegar to taste.
- Remove from heat and garnish with freshly chopped scallions.
- Serve hot in individual bowls, ensuring each serving has a mix of vegetables and egg ribbons.
Tips
- Use fresh ingredients: The key to an exceptional soup is using the freshest vegetables and high-quality broth.
- Control your cornstarch: When making the slurry, ensure it's completely smooth to avoid lumps in your soup.
- Egg technique matters: Drizzle the beaten egg slowly and stir gently to create beautiful, delicate egg ribbons.
- Adjust seasoning to taste: Don't be afraid to add more soy sauce or rice vinegar to achieve your perfect balance of hot and sour.
- Serve immediately: This soup is best enjoyed piping hot, right after cooking to maintain its texture and flavor.
- Optional protein boost: Consider adding tofu or thin slices of chicken for extra substance.
- Experiment with spice levels: Adjust black pepper or add chili oil to customize the heat to your preference.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: mg
