Hot-And-Sour Soup (Shoon Lat Tong) Recipe

Name: Hot-And-Sour Soup (Shoon Lat Tong)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dried cloud ears (1/2 oz.), optional (see notes); 1/3 cup dried lily buds (3/4 oz.), optional (see notes); 8 ounces firm tofu; 4 ounces boned pork butt or loin, fat trimmed; 1/2 cup canned sliced bamboo shoots; 1 1/2 quarts fat-skimmed chicken broth (see notes); 6 slices (1/4 in. thick) fresh ginger; 3 tablespoons cornstarch; 3 tablespoons cider vinegar; 1 large egg; 1/3 cup minced green onions (including green tops); 1 1/4 teaspoons sugar; 3/4 teaspoon white pepper

Servings: persons

1/3 cup dried cloud ears (1/2 oz.), optional (see notes)
1/3 cup dried lily buds (3/4 oz.), optional (see notes)
8 ounces firm tofu
4 ounces boned pork butt or loin, fat trimmed
1/2 cup canned sliced bamboo shoots
1 1/2 quarts fat-skimmed chicken broth (see notes)
6 slices (1/4 in. thick) fresh ginger
3 tablespoons cornstarch
3 tablespoons cider vinegar
1 large egg
1/3 cup minced green onions (including green tops)
1 1/4 teaspoons sugar
3/4 teaspoon white pepper

1
Rinse cloud ears and lily buds under cool running water. Place in a small bowl, cover with cool water, and soak until soft, 15 to 20 minutes; drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2-inch pieces. Remove and discard hard ends from lily buds; tie a knot in the center of each bud.
2
While cloud ears and lily buds are soaking, rinse and drain tofu; cut into 1/2-inch cubes. Rinse pork and pat dry; cut into 1/4-inch-thick matchstick-size pieces about 2 inches long. Rinse and drain bamboo shoots; cut lengthwise into 1/4-inch-wide strips.
3
In a 3- to 4-quart pan over high heat, bring broth and ginger to a boil; reduce heat, cover, and simmer to blend flavors, 20 to 25 minutes. Remove and discard ginger.
4
Stir in cloud ears, lily buds, tofu, pork, and bamboo shoots and bring to a boil over high heat. In a small bowl, mix cornstarch and vinegar until smooth; stir into boiling broth mixture and continue stirring until it boils again, 1 to 2 minutes.
5
In a small bowl, beat egg with a fork to blend. Remove soup from heat; immediately stir in egg, green onions, sugar, and pepper. Pour into a large bowl.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup dried cloud ears (1/2 oz.), optional (see notes), 1/3 cup dried lily buds (3/4 oz.), optional (see notes), 8 ounces firm tofu, 4 ounces boned pork butt or loin, fat trimmed, and more.

Yes, Hot-And-Sour Soup (Shoon Lat Tong) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot-And-Sour Soup (Shoon Lat Tong)

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