About Sanrātan
True to the Chinese characters that make up its name, 酸辣湯 (sanrātan) marries the sour of vinegar (酸 suān) with the spicy of chiles/pepper (辣 là). A Sichuan–Hunan soup, it’s a year-round staple that combines acidic brightness with a lingering heat and aroma. In Japan, noodle versions like 酸辣湯麺 (sanrātan-men) are popular. In English it’s known as hot and sour soup—as familiar in Chinese restaurants as corn soup is in many Japanese homes. While the spiciness of Sichuan’s cooking is famous, Hunan cuisine is equally spice-forward; the “pleasant sour-spicy” profile of this Sichuan–Hunan soup is perfect for days when your appetite needs a boost or chilly weather.
This recipe makes a rich hot-and-sour soup packed with the savoriness of tomatoes and soft ribbons of egg. Enjoy it as a soup or even as a dipping broth for sōmen noodles. It’s very easy, so give it a try!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 medium tomatoes, cut into bite-size wedges
- 2 eggs, beaten
- 4 in. long green onion (negi), thinly sliced
- A2 cup water
- A4 tsp. chicken stock granules/powder
- ASalt, to taste
- A1/2 tbsp. vinegar (or more to taste; rice vinegar is recommended)
- AChili oil or toasted sesame oil, to finish
INSTRUCTIONS
Preparation
Cut tomatoes into bite-size irregular wedges; slice the long green onion; beat the eggs.
- 1
Cook the tomatoes. Put tomatoes in a pot or deep skillet and cook over low–medium heat for 2–3 minutes until they release their juices.
- 2
Make the soup. Add A ingredients (water and chicken stock)and stir together. When it begins to bubble gently, reduce the heat to low and stream in the beaten eggs along your cooking chopsticks or spoon to create ribbons. Add vinegar, then salt to taste.
- 3
Finish. Top with the sliced long green onion and drizzle with chili oil or sesame oil. Also delicious served as a dipping broth for sōmen.
RecipeID
316
Tips & Notes
Start with 1/2 tbsp. vinegar and add more as necessary to achieve a tangier finish.
When using this as a dipping broth for somen, increase the amount of chicken stock and salt to give it a little stronger flavor.
Pork slices are a tasty addition.
Key tip: searing the tomatoes first deepens their umami and body, yielding a standout soup.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.