Suanlatang (Hot and Sour Soup)

Ingredients

Directions

1. 1
   

   Trim the ends off the mung bean sprouts, rinse and drain, then thinly slice the Cheongyang chili into 0.2cm rings.

2. 2
   

   Mince the green onion, slice the garlic 0.3cm thick, and peel the ginger and julienne it 0.1cm thick and 1cm long.

3. 3
   

   Thinly julienne only the leafy part of the bok choy, and remove the shiitake stems and slice 0.5cm thick.

4. 4
   

   Remove the heads, shells, and veins from the shrimp.

5. 5
   

   Beat the egg well.

6. 6
   

   Heat a pan, add cooking oil, and stir-fry the garlic, ginger, and Cheongyang chili over medium heat for 20 seconds, then add soy sauce to release the aroma.

7. 7
   

   Add the green onion, shrimp, and shiitake and stir-fry over medium heat for 30 seconds, then pour in 550ml water and the ramen seasoning powder and bring to a boil.

8. 8
   

   Once boiling, lower the heat, add the vinegar, then swirl in the beaten egg, and stir in the starch slurry to thicken.

9. 9
   

   In another pot, boil water and cook the noodles for 4 minutes, then rinse briefly in cold water and drain.

10. 10
    

    Place the noodles in a bowl, pour over the soup from step 8, top with the bok choy, and drizzle with a little chili oil to finish.