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Suan la tang (hot and spicy soup)

Suan la tang (hot and spicy soup)
4.1 19 évaluations
Prép. 15min
Total 35min
6 portions
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Ingrédients

Chilli oil
  • garlic clove
    1
  • eschalot peeled
    1
  • spring onion/shallot trimmed and cut into pieces (3 cm)
    1
  • chilli powder to taste
    3 tbsp
  • oil
    200 g
Szechuan soup
  • dried shiitake mushrooms
    3
  • dried black fungus (see Tips)
    10 g
  • warm water for soaking
  • piece fresh ginger peeled and cut into thin slices
    1 cm
  • canned bamboo shoots drained
    60 - 90 g
  • water plus an extra 3 tablespoons
    1000 g
  • pork mince
    200 g
  • fresh enoki mushrooms cut into pieces (3 cm)
    100 g
  • soy sauce
    1 tsp
  • dark soy sauce
    1 tsp
  • Chinese black vinegar to taste
    3 - 4 tbsp
  • salt to taste
    ½ tsp
  • sugar
    ½ tsp
  • ground black pepper to taste
  • arrowroot flour
    2 tbsp
  • tofu cut into cubes (1 cm)
    150 g
  • egg white lightly beaten
    1
  • spring onions/shallots trimmed and cut into thin slices
    1 - 2

Niveau

facile

Infos nut. par 1 portion

Sodium 368.3 mg
Protides 13 g
Calories 738.2 kJ / 175.8 kcal
Lipides 8.1 g
Fibre 2.3 g
Graisses saturées 2 g
Glucides 10.7 g

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Également présenté dans

Around Asia 72 Recettes
Australie et Nouvelle-Zélande

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