Hot and sour soup (Suanla tang) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 84) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebalk02 on May 03, 2024

    Left out the chili oil. Outstanding recipe! Will definitely make again, and add a little bit of sesame oil at the end. Also - could add wood ear mushrooms for texture if desired, but not necessary.

  • Aggie92 on February 05, 2024

    Wow, just Wow!!! So good and quite possibly the easiest soup I've ever made. I'll never order take-out hot and sour soup again. Omitted the pork since I didn't have any. Also substituted chile crisp for the chile oil, and 1 ounce of dried wood ear mushrooms (soaked in cold water for 2 hours) for the shiitake mushrooms. Used the full amount of chile crisp and it was very pleasantly spicy.

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