Entrée: China – 酸辣汤 ▶ Suan La Tang (Hot and Sour Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground pork
8 cups (1.9 L) chicken broth
1 / 2 cup (50 g) sliced shiitake mushrooms
1 block (14 oz (400 g)) firm tofu, diced
1 / 4 cup (60 ml) rice vinegar
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) chili paste
2 tbsp (16 g) cornstarch, mixed with 2 tbsp (30 ml) water
2 eggs, beaten
2 green onions, sliced
Ground white pepper, to taste

Show original ingredient measurements

1 lb (450 g) ground pork
8 cups (1.9 L) chicken broth
1 / 2 cup (50 g) sliced shiitake mushrooms
1 block (14 oz / 400 g) firm tofu, diced
1 / 4 cup (60 ml) rice vinegar
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) chili paste
2 tbsp (16 g) cornstarch, mixed with 2 tbsp (30 ml) water
2 eggs, beaten
2 green onions, sliced
Ground white pepper, to taste

Instructions

1. In a large pot, bring chicken broth to a simmer. Add ground pork, breaking it apart into small pieces as it cooks in the broth.
2. Add mushrooms and tofu to the pot. Stir in rice vinegar, soy sauce, and chili paste, simmering for 10 minutes.
3. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup thickens slightly.
4. Gradually drizzle in beaten eggs while gently stirring, creating ribbons in the soup.
5. Finish with sliced green onions and a sprinkle of white pepper. Serve hot for a warm and spicy delight.