Hot and Sour Soup

Hot and acrid soup (Suan La Tang) is a typical dish prominent in China particularly in cool winter. Despite the fact that there is a colloquialism that hot and acrid soup has a place with either to Sichuan food or Hunan cooking. I eat this hot and sharp soup generally in the long periods of living in the city of Xi'an and it most likely can be discovered all around the nation. 

There are bunches of hot and harsh soup in China, vary from one another dependent on territories. Notwithstanding this one, we additionally have Hunan style hot and harsh soup and Wuxi hot and acrid soup. The later two forms use hamburger and sheep soup base and utilize sweet potato noodles. I will present that adaptation sooner rather than later. By and by hot and sharp soup can be veggie lover or with meat. On the off chance that you are not on an eating routine, utilize stock and include some chicken meat, hotdog spam or fish in this formula.

Ingredients

• 1/3 cup fresh shiitake mushrooms
• 1/4 cup dried wood ear mushrooms
• 1/4 cup dried lily flowers
• 150 g pork ham or shredded char siu
• 100 g bamboo , finely shredded

Soup

• 2 teaspoons minced ginger
• 2 scallions chopped
• 2 tablespoon black vinegar
• 1 teaspoon fresh ground white pepper powder
• 8 cups water or light chicken stock
• 1/2 block firm tofu
• 1 tablespoon light soy sauce , or soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon salt or to taste
• 2 eggs , beaten
• 1 teaspoon sesame oil

Instructions

1. Heat chicken broth over medium-high heat in a large stock pot until warmed through.
2. Add, mushrooms, tofu and bamboo shoots. Let it simmer for 5 minutes.
3. Then place the sausage ham in and bell peppers in. 
4. Stir in ginger, soy soy sauce, and salt.
5. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
6. Cook for another 2-3 minutes until the soup is slightly thickened.
7. Take your beaten eggs and slowly pour them into soup. Turn off fire and stir gently and quickly.
8. Place the sesame oil and chopped scallion in. Add the remaining vinegar.
9. Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
10. Serve hot and enjoy!

Adapted from HERE