Hot and Sour Soup (Suan La Tang, ???)
"Tangy, glossy broth filled with ingredients of diverse flavours and textures, hot and sour soup is hearty, comforting and delectable. Learn to make it the authentic Chinese way...."
INGREDIENTS
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5 pieces dried shiitake mushroom (about ½ cup after rehydrating and slicing)
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5 g dried wood ear mushroom (about ½ cup after rehydrating and slicing)
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20 strands dried lily buds (lily flower)
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80 g lean pork (about ½ cup after slicing, see note 1)
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½ teaspoon cornstarch
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1 teaspoon water
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½ teaspoon neutral cooking oil
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40 g carrot (about ½ cup after slicing)
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50 g bamboo shoots (about ½ cup after slicing)
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100 g soft tofu, julienned (about ½ cup after slicing)
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1 egg
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1000 ml unsalted chicken/vegetable stock, or water (about 4¼ cups)
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4 tablespoon cornstarch (mix with 4 tablespoon of water)
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3 tablespoon black rice vinegar
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1 tablespoon light soy sauce
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½ teaspoon ground white pepper
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½ teaspoon sesame oil
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Coriander or scallions (finely chopped)
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