spicy soup recipe

How to Make Authentic Hu La Tang: A Complete Guide

Hu La Tang, a beloved spicy and savory soup from Henan and Shaanxi provinces, is a breakfast staple known for its bold flavors and hearty texture. Mastering this dish requires balancing key ingredients and techniques. Here’s a step-by-step guide.

Ingredients: 500g beef or lamb (shredded), 200g wheat gluten, 100g tofu (cubed), 50g wood ear mushrooms (soaked), 2 tbsp chili oil, 1 tbsp Sichuan peppercorn powder, 1 tsp cumin, 3 cloves garlic (minced), ginger, scallions, soy sauce, vinegar, salt, and starch.

Steps:

1. Prepare Broth: Simmer beef/lamb bones with ginger, garlic, and water for 1 hour. Strain and reserve the stock.

2. Cook Protein: Sauté shredded meat in hot oil until browned. Add wood ear and tofu, stir-fry briefly.

3. Thicken Soup: In a pot, bring broth to a boil. Gradually add starch slurry (starch mixed with water) to achieve a thick consistency.

4. Season: Add chili oil, Sichuan peppercorn, cumin, soy sauce, and a splash of vinegar for tanginess. Adjust salt to taste.

5. Serve: Pour the soup over wheat gluten and garnish with chopped scallions and cilantro.

Tips: For extra richness, add a spoonful of peanut butter. Adjust spice levels by varying chili oil. Pair with steamed buns or fried dough sticks for a complete meal.

This comforting, aromatic Hu La Tang is sure to warm you up on any day!