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