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
- recipe says 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 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Narrow — the cornstarch goes in two minutes before the egg; a soup thickened after the egg goes cloudy and stays so
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
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
>> slack: narrow — the cornstarch goes in two minutes before the egg; a soup thickened after the egg goes cloudy and stays so
>> step: soak 20 min, drain and shred
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.
>> step: simmer the stock 10 min
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}.
>> step: season — this is the sour and the hot
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}, off a hard boil so neither the sour nor the hot cooks away.
>> step: slide the tofu in, thicken 2 min
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.
>> step: ribbon the egg in off the heat
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).