Suan la tang (hot and spicy soup)

Suan la tang (hot and spicy soup)

4.0 20 ratings

Prep. 15 min

Total 35 min

6 portions

Ingredients

Chilli oil

garlic clove
1
eschalot peeled
1
spring onion/shallot trimmed and cut into pieces (3 cm)
1
chilli powder to taste
3 tbsp
oil
200 g

Szechuan soup

dried shiitake mushrooms
3
dried black fungus (see Tips)
10 g
warm water for soaking
piece fresh ginger peeled and cut into thin slices
1 cm
canned bamboo shoots drained
60 - 90 g
water plus an extra 3 tablespoons
1000 g
pork mince
200 g
fresh enoki mushrooms cut into pieces (3 cm)
100 g
soy sauce
1 tsp
dark soy sauce
1 tsp
Chinese black vinegar to taste
3 - 4 tbsp
salt to taste
½ tsp
sugar
½ tsp
ground black pepper to taste
arrowroot flour
2 tbsp
tofu cut into cubes (1 cm)
150 g
egg white lightly beaten
1
spring onions/shallots trimmed and cut into thin slices
1 - 2

Difficulty

easy

Nutrition per 1 portion

Sodium 368.3 mg

Protein 13 g

Calories 738.2 kJ / 175.8 kcal

Fat 8.1 g

Fibre 2.3 g

Saturated Fat 2 g

Carbohydrates 10.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Around Asia 72 Recipes
Australia and New Zealand

You might also like...

Braised Mushroom With Broccoli And Beancurd Sheets

35min

Prawn and fish ball soup with Ramen noodles

35min

Pho bo (Vietnamese beef and noodle soup)

2 h

Mock Fin Soup

35min

Ma po dou fu (mapo tofu)

15min

Qing zheng yu (steamed fish with ABC soup)

1 h 15min

Mapo tofu

15min

Mapo Tofu

35min

Tom kha gai (Thai chicken coconut soup)

30min

Radish cakes

1 h 5min

Moonlight Over the Lotus Pond (Stir Fried Vegetable Mix with Prawns)

30min

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

55min