Hot and Sour Soup
also called hot and sour soup · hot & sour soup · suan la tang · 酸辣湯 · 酸辣汤
- Takeout Counter
- serves 6
- about 45 min
- Soups
Three ways to read this recipe
The table
| 1/2 oz(15 g)dried wood ear mushrooms | soak 20 min, drain and shred | simmer the stock 10 min | season — this is the sour and the hot | slide the tofu in, thicken 2 min | ribbon the egg in off the heat |
| 1/4 cup(10 g)dried lily buds | |||||
| 6 cups(1.4 L)chicken stock | |||||
| 4 oz(115 g; sliced)shiitake mushrooms | |||||
| 1/2 cup(75 g; julienned)bamboo shoots | |||||
| 2 Tbslight soy sauce | |||||
| 3 Tbsblack vinegar | |||||
| 1 tsp(ground fine)white pepper | |||||
| 1/2 tspkosher salt | |||||
| 8 oz(225 g; cut in batons)firm tofu | |||||
| 3 Tbs(slaked in 1/4 cup cold water)cornstarch | |||||
| 2 large(beaten)eggs | |||||
| 1 tsptoasted sesame oil | |||||
| 3(thinly sliced)scallions | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
1soak 20 min, drain and shred
2simmer the stock 10 min
goes in with what step 1 made
3season — this is the sour and the hot
goes in with what step 2 made
4slide the tofu in, thicken 2 min
goes in with what step 3 made
5ribbon the egg in off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 32 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.
soak 20 min, drain and shred
20 minwalk awayfrom the start
simmer the stock 10 min
10 minwalk away20 min in
season — this is the sour and the hot
not timed30 min in
slide the tofu in, thicken 2 min
2 minwalk away30 min in
ribbon the egg in off the heat
not timed32 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
Goes with
See how it is written
>> title: Hot and Sour Soup
>> category: Soups
>> tags: tofu, mushrooms, eggs, chinese, stovetop
>> counters: Takeout Counter
>> aka: hot and sour soup, hot & sour soup, suan la tang, 酸辣湯, 酸辣汤
>> pairs-with: egg-rolls
>> servings: 6
>> time: 45 min
>> step.1: soak 20 min, drain and shred
>> step.2: simmer the stock 10 min
>> step.3: season — this is the sour and the hot
>> step.4: slide the tofu in, thicken 2 min
>> step.5: ribbon the egg in off the heat
Soak @dried wood ear mushrooms{1/2%oz}(15 g) and @dried lily buds{1/4%cup}(10 g) in hot water for ~soak{20%min}, then drain them, cut away any hard knots, and shred both.
Simmer @chicken stock{6%cups}(1.4 L) with @&(~1)soaked mushrooms{}, @shiitake mushrooms{4%oz}(115 g; sliced), and @bamboo shoots{1/2%cup}(75 g; julienned) for ~simmer{10%min}.
Season @&(~1)soup{} with @light soy sauce{2%Tbs}, @black vinegar{3%Tbs}, @white pepper{1%tsp}(ground fine), and @kosher salt{1/2%tsp}. The sour is Chinkiang vinegar and the hot is white pepper — no chile goes in, and both go in off a hard boil so neither cooks away.
Slide @firm tofu{8%oz}(225 g; cut in batons) into @&(~1)soup{} and thicken it with @cornstarch{3%Tbs}(slaked in 1/4 cup cold water), ~simmer{2%min}, until it is thick enough to hold a ribbon.
Stir @eggs{2%large}(beaten) into @&(~1)soup{} in a thin stream off the heat, wait 10 seconds, then finish with @toasted sesame oil{1%tsp} and @scallions{3}(thinly sliced).