Suan La Tang

Suan La Tang, or Hot and Sour Soup, is a warming and tangy dish perfect for a late-night craving. This gluten-free version bursts with flavors from mushrooms, bamboo shoots, and a hint of spice.

Ingredients

• Dried shiitake mushrooms - 30g
• Bamboo shoots - 100g, sliced
• Tofu - 150g, firm, diced
• Carrot - 1 medium, julienned
• Egg - 1 large
• Rice vinegar - 3 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• White pepper - 1 teaspoon
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 750ml
• Green onions - 2, chopped for garnish

Steps

1. Soak dried shiitake mushrooms in warm water for about 15 minutes until soft, then slice them.
2. In a pot, bring 750ml of water to a boil, then add the sliced shiitake mushrooms, bamboo shoots, carrot, and tofu. Simmer for 10 minutes.
3. In a small bowl, mix cornstarch with 2 tablespoons of water until smooth, then add it to the pot to thicken the soup.
4. Stir in rice vinegar, soy sauce, and white pepper. Adjust seasoning to taste.
5. Slowly drizzle the beaten egg into the soup while stirring to create egg ribbons.
6. Remove the pot from heat and stir in sesame oil.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants from mushrooms, which may boost immune health.
• Contains tofu, a good source of plant-based protein and calcium.

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