Szechuan Soup

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 110

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.

Directions

1
Rehydrate dried mushrooms by covering them with hot water in a bowl; let stand for 30 minutes.
2
Drain the mushrooms, squeeze out excess water, remove and discard the stems, then slice the caps thinly.
3
Cut the boneless lean pork into bite-sized pieces.
4
Shell and devein the shrimp, then cut them into bite-sized pieces.
5
Combine chicken stock, dry white wine, soy sauce, and Chinese chili paste in a 5-quart Dutch oven.
6
Bring the liquid mixture to a boil over medium heat.
7
Reduce the heat and simmer, uncovered, for 5 minutes to meld the flavors.
8
In a small bowl, blend cornstarch with 4 tablespoons of water until smooth.
9
Slowly stir the cornstarch mixture into the simmering broth while stirring constantly.
10
Cook and stir until the soup returns to a boil and thickens slightly.
11
Add the sliced mushrooms, pork, red bell pepper, and sliced water chestnuts to the pot.
12
Simmer, uncovered, for 5 minutes until the pork is cooked through.
13
Stir in the distilled white vinegar and sesame oil.
14
In a small bowl, beat the egg with the remaining 1 tablespoon of water using a fork.
15
While stirring the soup constantly, gradually drizzle the egg mixture into the pot to create ribbons.
16
Add the green onions, bean curd cubes, and shrimp.
17
Cook for 1-2 minutes, just until the shrimp turn pink and are cooked through.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 110kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.2g6%
Cholesterol 65mg22%
Sodium 450mg19%
Total Carbohydrate 6.5g3%
Dietary Fiber 0.5g2%
Sugars 1.0g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/szechuan-soup/