Szechuan Soup
Ingredients
- 8 None dried mushrooms ⓘ
- 7 cups chicken stock ⓘ
- 1/2 cup dry white wine ⓘ
- 1 tbsp soy sauce ⓘ
- 1/2 tsp chili sauce
- 1/2 tsp salt
- 2 tbsp cornstarch, blended with 1/4 cup water ⓘ
- 6 oz boneless pork chops, cut into fine shreds ⓘ
- 4 oz ham, cut into fine shreds ⓘ
- 1/2 None red pepper, seeded and thinly sliced ⓘ
- 1 oz Chinese pickles, cut into fine shreds ⓘ
- 1/2 cup canned water chestnuts, sliced ⓘ
- 2 tsp vinegar ⓘ
- 1 tsp sesame oil ⓘ
- 1 None egg ⓘ
- 8 None shallots, chopped ⓘ
- 1 lb large shrimp, peeled and deveined ⓘ
Instructions
- Soak the mushrooms in hot water for 30 mins. Drain then squeeze dry. Remove the stems and slice the mushrooms thinly.
- Place the chicken stock, wine, soy sauce, chili sauce and salt into a large saucepan; bring to a boil. Boil, uncovered, for 5 mins. Remove the pan from the heat. Gradually add cornstarch mixture, stirring until combined.
- Return the pan to the heat and stir until the soup comes to a boil. Reduce the heat to low. Add the mushrooms, pork, ham, red pepper, pickles and water chestnuts, stirring until combined. Simmer, uncovered, for 5 mins.
- Stir in the vinegar and sesame oil. Beat the egg and 1 tbsp water lightly with a fork; gradually add to the soup, stirring constantly. Add the shallots, shrimp and tofu and simmer for 1 min.
Nutrition & Diet Analysis (per serving)
728
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).