Suan La Tang

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Suan La Tang (literally, "sour hot soup," but known in the West as Hot and Sour Soup)

A riot of flavor and texture, this is the soup your grandmother might make, if your grandmother was Chinese and lived in Northwestern China--the eastern equivalent to "vegetable soup."  And so, you will find a great deal of variation in the ingredients for this healthful dish.  Some published recipes will include such additions as duck blood and sea cucumber.  But, like General Tso's Chicken, which began in Asia as a very different animal, this dish has adapted to Western tastes, and has now evolved it's own traditional preparation in Western Chinese restaurants, especially those billing themselves as regional or Sichuan restaurants.

But even if one ignores the foregoing the sea cucumber and duck blood, Suan La Tang still has ingredients that are unfamiliar to most western cooks: "Cloud Ear Fungus" (云耳; yún'ěr,) and "Golden Needles." huang hua cai 黃花菜.  These inclusions have as much to do with texture as flavor, as you will see, but along with bamboo shoots and Chinese dried mushroom, they are essential to the character of Suan La Tang.

Finally, this recipe is not for the faint of heart.  Hot and Sour Soup is not technically difficult to make, but to be honest, it is time consuming.  Each of the eight main ingredients need at least two stages of prep; soaking, marinating, then carefully slicing and shredding.  But, as with most things in life, the difficulty pays off, and the results are far superior to anything you're likely to find in Western Chinese restuarants.

Prepare the following:

4 Chinese dried mushrooms-- soak in 180° hot water for 40 min; wring out moisture when cool, then julienne.

1/4 oz Cloud ears-- soak in 180° hot water for 40 min; wring out moisture when cool, then julienne.

3/4 oz golden needles, soak in 180° hot water for 40 min; wring out moisture when cool, then cut large pcs in half

1 - 2 oz bamboo shoots, blanched, drained and slivered

MARINATE the above in

1 TAB sweet black vinegar

1 TAB wine

1 TAB soy

2 scallions, diagonally sliced

1-2 tsp chopped dried chili or chili flake if desired

6 oz Pork, Partially frozen to stiffen then julienned; marinate in 1 TAB Light Soy, 1 Tab rice wine or sherry

8 oz firm fresh Doufu; Rinsed, matchstick

In a large sauce pan COMBINE stock:

3 cans low sodium chicken stock  (1 1/2 quarts--Homemade is best)

1 Heap TAB chx boullion paste or powder

12 oz water

In a bowl, COMBINE:

4 TAB rice vinegar

1 Heap tsp Sugar

1 TAB light Soy

1 TAB Black Soy

1/2 tsp coarse black pepper

1 tsp fine white pepper

In a bowl, COMBINE with whisk:

2 eggs + 2 tsp oil + pinch of salt

COMBINE:

4- 5 TAB potato starch with 4 TAB water for slurry

SET ASIDE:

1 cup cilantro leaves, no stems

GARNISH:

A few cilantro leaves

Sesame oil

Once the preparation of the ingredients is complete, assemble the soup in the following order:   Bring the stock to a simmer with the Chinese mushrooms, Cloud ears, golden needles, and bamboo shoots;  Lower heat to barely a simmer; Add julienned PORK;  Add DOU FU; When the stock begins to simmer again, add potato starch slurry slowly until it thickens per your preference; pour in beaten EGG in a thin stream and do not stir for a half minute or so to set egg; add CILANTRO, then VINEGAR mixture and stir only enough to distribute ingredients.  Remove to a serving bowl.  Garnish w/ Sesame oil, few pieces of cilantro and chili

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