Szechuan-Style Hot and Tangy Soup
This Szechuan-Style Hot and Tangy Soup is a flavorful twist on the classic hot and sour soup, offering a vibrant blend of spices and tangy notes that delight the palate. Featuring bamboo shoots, tofu, and shiitake mushrooms, this soup is perfect for those seeking a warming, zesty dish that captures the essence of Szechuan cuisine.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
1 tbsp vegetable oil
1 cup shiitake mushrooms, sliced
1/2 cup bamboo shoots, julienned
1/2 block firm tofu, cubed
1 tbsp garlic, minced
1 tbsp ginger, grated
1/2 tsp Szechuan peppercorns
4 cups chicken or vegetable broth
1/4 cup rice vinegar
3 tbsp soy sauce
1 tbsp chili paste
2 tbsp cornstarch mixed with 2 tbsp water
1 egg, lightly beaten
2 green onions, sliced
1 tsp sesame oil
Salt and white pepper to taste
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the shiitake mushrooms, bamboo shoots, and tofu, and sauté for 3-4 minutes.
2. Stir in the minced garlic, grated ginger, and Szechuan peppercorns, cooking for an additional minute until fragrant.
3. Pour in the chicken or vegetable broth, rice vinegar, soy sauce, and chili paste. Bring to a gentle boil.
4. Slowly stir in the cornstarch slurry, allowing the soup to thicken.
5. Reduce the heat to low and gradually drizzle in the beaten egg, stirring gently to create ribbons.
6. Finish with sliced green onions, sesame oil, and season with salt and white pepper to taste.
7. Serve hot, garnished with additional green onions if desired.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/szechuan-style-hot-and-tangy-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
