Hot & Sour Dumpling Soup (Suan La Tang Style)
Bright, warming, and deeply comforting, this hot and sour dumpling soup brings together silky egg ribbons, tender vegetables, and juicy dumplings in a tangy, savoury broth that wakes up the palate. The tomatoes add a mellow sweetness, black vinegar gives the soup its signature sharpness, and sesame oil, ginger, and garlic create a fragrant base that feels both nourishing and bold. It is the kind of quick, soul-soothing bowl that turns simple dumplings into a complete meal with restaurant-style flavour.
Dumplings: boiled Fuli dumplings (pork, chicken, or vegetarian)
Serves: 2-3
Prep: 10 mins
Cook: 20 mins
Difficulty: Easy
Ingredients
- 2 tomatoes, roughly chopped
- 1 stick celery, finely sliced
- 2 shiitake mushrooms (or any mushrooms), sliced
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp sesame oil
- 500 ml water
- 1 tbsp chicken bouillon powder
- 1 tbsp black vinegar
- 1 tsp oyster sauce
- 1 tbsp soy sauce
- 1 egg, beaten
- Salt and black pepper, to taste
- 8-10 dumplings, boiled separately
Method
1. Heat the sesame oil in a medium saucepan over medium heat.
2. Add the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the celery and mushrooms and stir-fry for 2–3 minutes.
4. Add the tomatoes and cook for another 3–4 minutes until softened and slightly jammy.
5. Pour in the water and add the chicken bouillon. Bring to a boil, then simmer for 5 minutes.
6. Stir in the black vinegar, oyster sauce, and soy sauce.
7. Slowly pour the beaten egg into the simmering soup while stirring gently to create silky egg ribbons.
8. Season with salt and black pepper to taste.
9. Divide the boiled dumplings between serving bowls and ladle the hot soup over the top.
10. Serve immediately.
Tips
- Add a spoonful of chili oil for extra heat.
- For a thicker, more traditional hot and sour soup, stir in 1 tsp cornstarch mixed with 1 tbsp water before adding the egg.
- Finish with sliced spring onions, coriander, or a drizzle of sesame oil.