This Szechuan-Style Hot and Tangy Soup is a vibrant blend of bold flavors and textures that create a warming, satisfying meal. Perfect for those chilly evenings or whenever you're craving something with a kick, it’s a delightful mix of spicy, tangy, and savory notes.
Vegetable oil is the base for sautéing, providing a neutral flavor that lets other ingredients shine. Shiitake mushrooms add a meaty texture and umami depth. Bamboo shoots contribute a satisfying crunch, while firm tofu provides protein with a soft, chewy texture. Garlic and ginger lend aromatic warmth and spice. Szechuan peppercorns introduce a unique, tingly heat characteristic of this cuisine. Chicken or vegetable broth forms the soup's base, enriched with rice vinegar for tang and soy sauce for saltiness and depth. A touch of chili paste brings heat, while cornstarch helps thicken the soup. A beaten egg adds richness and texture. Green onions lend freshness, and sesame oil adds a final layer of nutty aroma. Season with salt and white pepper to taste.
This soup pairs wonderfully with steamed jasmine rice or a side of dumplings. For a crunchy contrast, serve it alongside a fresh cucumber salad tossed with sesame oil and soy sauce.
Start by heating a tablespoon of vegetable oil in a large pot over medium heat. Once the oil is shimmering, toss in the sliced shiitake mushrooms, julienned bamboo shoots, and cubed tofu. Sauté them for about 3 to 4 minutes, just until the mushrooms are soft and fragrant.
Next, stir in the minced garlic, freshly grated ginger, and those all-important Szechuan peppercorns. Let them sizzle for about a minute until their aromas release and fill your kitchen with a tantalizing scent.
Pour in the chicken or vegetable broth, then add the rice vinegar, soy sauce, and chili paste. Increase the heat slightly and bring the mixture to a gentle boil, allowing the flavors to meld together beautifully.
In a small bowl, mix the cornstarch with an equal amount of water to create a slurry. Slowly stir this into the soup, letting it thicken to a perfect, slightly silky consistency.
Turn the heat down to low and gently drizzle in the beaten egg, stirring slowly to form delicate ribbons throughout the soup.
Finally, sprinkle in the sliced green onions and finish with a drizzle of sesame oil. Season with salt and white pepper according to your taste preference. Serve the soup hot, and if you're in the mood for a little extra, garnish with more green onions for a fresh pop of color.
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