Spicy and sour tofu soup is a traditional dish in Chinese cuisine, especially popular in the Sichuan region, known for its intense flavor and the contrast between spicy and sour. This soup is often known as "Suan La Tang" in China, and its popularity has transcended borders, being adapted in various Latin American countries, where it sometimes goes by names like "Spicy and sour tofu soup" or simply "Chinese tofu soup." In countries like Mexico, Colombia, and Chile, it has been incorporated into the local cuisine thanks to cultural exchange and the influence of oriental cooking.
The origin of this soup dates back centuries, when in Sichuan they sought dishes that would stimulate the appetite and aid digestion, especially in humid and cold climates. The use of tofu, a basic and versatile ingredient made from soy, along with mushrooms and vinegar, provides texture and depth of flavor. Over time, ingredients such as dry sherry and bamboo shoots have been added to enrich the broth, making this soup a balanced and vibrant culinary experience.
How to Make Spicy and Sour Tofu Soup
Cover the mushrooms with water and let them soak for 30 minutes.
Remove the mushrooms.
Cut off and discard the stems.
Slice the mushrooms thinly and set aside.
Measure the soaking water and add enough broth to get a total of 4 cups of liquid.
Place in a 2-quart pot and add sherry, bamboo shoots, and the sliced mushrooms.
Bring to a boil, then reduce the heat.
Cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy sauce.
Heat for 3 minutes.
In a small bowl, mix the cornstarch and 1/4 cup of water.
Add to the soup and cook, stirring, until it thickens slightly.
Turn off the heat.
Add pepper and sesame oil.
While stirring continuously, slowly pour the egg into the soup.
Sprinkle with green onion.
Add salt to taste.
