Szechuan Soup

Name: 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; 8 oz tofu, cut into 1/4-inch cubes

18 ingredients

4 steps

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
8 oz tofu, cut into 1/4-inch cubes

Directions

1

Soak the mushrooms in hot water for 30 mins. Drain then squeeze dry. Remove the stems and slice the mushrooms thinly.
2

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.
3

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.
4

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.