This classic Szechwan soup is a vibrant medley of textures and flavors, combining the earthy depth of rehydrated dried mushrooms with the savory richness of pork and ham. The broth is brightened with rice wine, soy sauce, and a hint of Chinese chili sauce, creating a comforting yet complex base. Silky bean curd cubes and crunchy water chestnuts add delightful contrast, while fresh shrimp and a delicate egg ribbon finish the dish with elegance. It is an ideal choice for weeknight dinners or as a warming starter for larger gatherings. The balance of salty, slightly spicy, and umami notes makes this soup incredibly satisfying, offering a genuine taste of home-style Chinese cooking that is both hearty and refined.
Szechwan Soup
Description
This classic Szechwan soup is a vibrant medley of textures and flavors, combining the earthy depth of rehydrated dried mushrooms with the savory richness of pork and ham. The broth is brightened with rice wine, soy sauce, and a hint of Chinese chili sauce, creating a comforting yet complex base. Silky bean curd cubes and crunchy water chestnuts add delightful contrast, while fresh shrimp and a delicate egg ribbon finish the dish with elegance. It is an ideal choice for weeknight dinners or as a warming starter for larger gatherings. The balance of salty, slightly spicy, and umami notes makes this soup incredibly satisfying, offering a genuine taste of home-style Chinese cooking that is both hearty and refined.Ingredients
Directions
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Place dried mushrooms in a bowl and cover with boiling water. Let stand for 30 minutes to rehydrate.
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Drain the mushrooms, discard the tough stems, and slice the caps thinly.
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Cut the boneless lean pork and cooked ham into thin match-stick strips.
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Seed and thinly slice the red pepper. Finely chop the green onions. Slice the water chestnuts.
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Cut the bean curd into 1/2-inch cubes.
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In a 5-quart pan, combine chicken stock, rice wine, soy sauce, and Chinese chili sauce.
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Bring the mixture to a boil over medium heat, then reduce heat and simmer uncovered for 5 minutes.
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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 soup. Cook and stir until the soup returns to a boil and thickens slightly.
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Add the sliced mushrooms, pork, ham, red pepper, and water chestnuts to the soup. Simmer uncovered for 5 minutes.
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Stir vinegar and sesame oil into the soup.
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Beat the egg with the remaining 1 tablespoon of water. Gradually drizzle the egg mixture into the soup while stirring vigorously to create ribbons.
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Add the chopped green onions, bean curd cubes, and raw shrimp.
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Cook for 1 to 2 minutes, just until the shrimp is pink and cooked through. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 5.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 0.8g2%
* 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
Ensure the shrimp is peeled and deveined before adding to the soup.
For a spicier kick, increase the amount of Chinese chili sauce to taste.
If you cannot find dried mushrooms, you can use fresh shiitake mushrooms, but the flavor will be less intense.
Stir the soup constantly when adding the egg mixture to prevent clumping and ensure delicate ribbons form.
This soup is best served fresh. If reheating leftovers, do so gently to prevent the bean curd from breaking apart.
