Chinese sanratan / suan la tang soup
A warming Suan La Tang with mushrooms, tofu and egg ribbons. Kikkoman Ramen Soup Base brings rich umami, while Kikkoman Seasoning for Sushi Rice adds a gentle tang. Finished with a touch of chilli for a clean, warming heat.
Nutritional facts (per portion):
1,274 kJ / 306 kcalPreparation
Step 1
1 garlic clove – 1 small mild red chilli – 1 cm piece of ginger
Finely chop the garlic and chilli, grate the ginger and mix together.
Step 2
1 carrot – 250 g shiitake mushrooms (or button mushrooms) – 4 spring onions – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the carrot into fine strips, dice the mushrooms and slice the spring onions into thin rings (set aside 1 tbsp for garnish). Heat the Kikkoman Sesame Oil in a saucepan and fry for about 4 minutes until lightly browned. Stir in the chilli mixture and fry for about 1 minute more.
Step 3
700 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Add the water and the Kikkoman Ramen Soup Base, bring to the boil and simmer for about 5 minutes.
Step 4
1 egg
Whisk the egg well, then slowly pour it into the hot soup while stirring constantly.
Step 5
100 g tofu – 1 tbsp potato starch – 2 tbsp cold water – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 tsp runny honey – 1 tbsp toasted sesame seeds
Cut the tofu into 2 x 2 cm cubes. Mix the potato starch with the water, stir into the soup and bring briefly to the boil. Season with the Kikkoman Soy Sauce, the Kikkoman Seasoning for Sushi Rice and the honey. Add the tofu and heat through briefly. Ladle into soup bowls, garnish with the reserved spring onions from Step 2 and the toasted sesame seeds and serve.
Tip
Marinate the tofu in Kikkoman Soy Sauce with a few fresh thyme leaves for extra flavour. For a fresher finish, top the soup with thin rings of pointed red pepper. Short on time? Pre-cut vegetables or a handful of sprouts work well here.
Recipe-ID: 1720
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1 garlic clove – 1 small mild red chilli – 1 cm piece of ginger
Finely chop the garlic and chilli, grate the ginger and mix together.
1 carrot – 250 g shiitake mushrooms (or button mushrooms) – 4 spring onions – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the carrot into fine strips, dice the mushrooms and slice the spring onions into thin rings (set aside 1 tbsp for garnish). Heat the Kikkoman Sesame Oil in a saucepan and fry for about 4 minutes until lightly browned. Stir in the chilli mixture and fry for about 1 minute more.
700 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Add the water and the Kikkoman Ramen Soup Base, bring to the boil and simmer for about 5 minutes.
1 egg
Whisk the egg well, then slowly pour it into the hot soup while stirring constantly.
100 g tofu – 1 tbsp potato starch – 2 tbsp cold water – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 tsp runny honey – 1 tbsp toasted sesame seeds
Cut the tofu into 2 x 2 cm cubes. Mix the potato starch with the water, stir into the soup and bring briefly to the boil. Season with the Kikkoman Soy Sauce, the Kikkoman Seasoning for Sushi Rice and the honey. Add the tofu and heat through briefly. Ladle into soup bowls, garnish with the reserved spring onions from Step 2 and the toasted sesame seeds and serve.
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