Sichuan Hot And Sour Soup

Sichuan Hot and Sour Soup is a popular dish in Cantonese cuisine, known for its bold and spicy flavors. This soup is a perfect balance of heat, tanginess, and umami, making it a comforting and satisfying meal.

Sichuan Hot And Sour Soup

Ingredients

  • 4 cups chicken or vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon chili garlic sauce
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup firm tofu, diced
  • 1/4 cup bamboo shoots, sliced
  • 2 eggs, beaten
  • 1/4 cup cornstarch dissolved in 1/4 cup water
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped

Instructions

  1. In a large pot, bring the broth, soy sauce, rice vinegar, Sichuan peppercorns, and chili garlic sauce to a boil.
  2. Add the mushrooms, tofu, and bamboo shoots. Simmer for 10 minutes.
  3. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
  4. Stir in the cornstarch mixture to thicken the soup.
  5. Remove the soup from heat and stir in the green onions and cilantro.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
15g
Protein
10g
Fat
8g

Supplies

Large pot Stirring spoon Serving bowls

Tools

Knife Cutting board

Serving suggestions

Sichuan Hot and Sour Soup is best served with steamed white rice or alongside a plate of dumplings.

Tips & tricks

For an extra kick of heat, add a teaspoon of chili oil before serving.

Cost

$10