Hot-and-sour soup (Suang la tang) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 82) by Andrea Nguyen

  • white pepper
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  • dried shiitake mushrooms
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  • Show all ingredients...
  • Serves : 6 generously with other dishes

  • EYB Comments

    Can substitute "Chicken stock" recipe on P214 for store-bought chicken stock; bamboo shoots for lily buds; dry sherry for Shaoxing rice wine; boneless pork loin for pork shoulder; medium-firm tofu for firm tofu; and apple cider vinegar for Chinkiang vinegar. See recipe notes for variations including a meat-free version.

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

Accompaniments: Spicy tofu with beef and Sichuan peppercorn (Ma po dou fu)

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

  • Eat Your Books

    Can substitute "Chicken stock" recipe on P214 for store-bought chicken stock; bamboo shoots for lily buds; dry sherry for Shaoxing rice wine; boneless pork loin for pork shoulder; medium-firm tofu for firm tofu; and apple cider vinegar for Chinkiang vinegar. See recipe notes for variations including a meat-free version.

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