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Suan La Tang (Hot and Sour Soup)
4-6
Steps
- For the pork: Combine the soy sauce, brandy, and cornstarch in a medium bowl; add pork, and toss until combined. Let sit at room temperature for 15 minutes.
- For the soup: Whisk together stock, soy sauce, vinegar, cornstarch, pepper, salt, cayenne, and 1/4 cup water in a 4-qt. saucepan, and bring to a boil over medium-high heat. Add pork, reduce heat to medium-low, and cook, stirring occasionally, until soup thickens, about 30 minutes. Add tofu, potatoes, and mushrooms, and cook until potatoes are tender, about 15 minutes.
- Without stirring, slowly drizzle egg into simmering soup in a thin, steady stream. When egg strands float to surface, stir in oil. Ladle soup into serving bowls and garnish with cilantro.
Originally published at Saveur.com. Reproduced for personal collection.
