This vibrant Szechuan-style soup combines the earthy depth of dried mushrooms with the fresh crunch of water chestnuts and bean curd. The broth is enriched with chicken stock, dry white wine, and a touch of Chinese chili paste for authentic heat. Tender slices of lean pork and shrimp cook quickly, ensuring a delicate texture that contrasts beautifully with the silky egg ribbons swirling throughout. It is a comforting yet invigorating dish, perfect for chilly evenings or as a light main course. The interplay of sesame oil, vinegar, and soy sauce creates a complex, aromatic flavor profile that is both satisfying and elegant. Serve it hot for the best experience.
Szechuan Soup
Description
This vibrant Szechuan-style soup combines the earthy depth of dried mushrooms with the fresh crunch of water chestnuts and bean curd. The broth is enriched with chicken stock, dry white wine, and a touch of Chinese chili paste for authentic heat. Tender slices of lean pork and shrimp cook quickly, ensuring a delicate texture that contrasts beautifully with the silky egg ribbons swirling throughout. It is a comforting yet invigorating dish, perfect for chilly evenings or as a light main course.Ingredients
Directions
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Rehydrate dried mushrooms by covering them with hot water in a bowl; let stand for 30 minutes.
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Drain the mushrooms, squeeze out excess water, remove and discard the stems, then slice the caps thinly.
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Cut the boneless lean pork and cooked ham into bite-sized pieces.
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Shell and devein the shrimp, then cut them into bite-sized pieces.
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Combine chicken stock, dry white wine, soy sauce, and Chinese chili paste in a 5-quart Dutch oven.
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Bring the liquid mixture to a boil over medium heat.
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Reduce the heat and simmer, uncovered, for 5 minutes to meld the flavors.
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In a small bowl, blend cornstarch with 4 tablespoons of water until smooth.
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Slowly stir the cornstarch mixture into the simmering broth while stirring constantly.
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Cook and stir until the soup returns to a boil and thickens slightly.
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Add the sliced mushrooms, pork, ham, red bell pepper, and sliced water chestnuts to the pot.
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Simmer, uncovered, for 5 minutes until the pork is cooked through.
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Stir in the distilled white vinegar and sesame oil.
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In a small bowl, beat the egg with the remaining 1 tablespoon of water using a fork.
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While stirring the soup constantly, gradually drizzle the egg mixture into the pot to create ribbons.
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Add the green onions, bean curd cubes, and shrimp.
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Cook for 1-2 minutes, just until the shrimp turn pink and are cooked through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1053.6kcal
- % Daily Value *
- Total Fat 52.5g81%
- Saturated Fat 15.6g78%
- Cholesterol 364.8mg122%
- Sodium 523.6mg22%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 0.3g2%
- Sugars 0.5g
- Protein 114.3g229%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If shrimp is not available, you can omit it or substitute with additional pork or tofu.
For a spicier kick, increase the amount of Chinese chili paste to taste.
Bean curd (tofu) can be firm or soft; firm holds its shape better during simmering.
This soup is best served immediately while hot. If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.
Ensure the pork is fully cooked before serving. The internal temperature should reach 165&# 194;°F (74ðC).
