Chinese Stock and Soups Recipes - Szechuan Soup Recipe

Ingredients

• 4 dried Chinese mushrooms

• 1.5l/6 cups chicken stock

• 75ml/5 tbsp dry white wine

• 15ml/1 tbsp soy sauce

• 2.5ml/1/2 tsp chili sauce

• 30ml/2 tbsp corn-flour (cornstarch)

• 60ml/4 tbsp water

• 100g/4oz lean pork, cut into strips

• 50g/2oz cooked ham, cut into strips

• 1 red pepper, cut into strips

• 50g/2oz water chestnuts, sliced

• 10ml/2 tsp wine vinegar

• 5ml/1 tsp sesame oil

• 1 egg, beaten

• 100g/4oz peeled prawns

• 6 spring onions, chopped

• 175g/6oz tofu, chopped

---

Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Bring the stalks, wine, soy sauce and chili sauce to boil, cover and simmer for 5 minutes.

2. Blend the corn-flour with half the water and stir it into the soup, stirring until the soup thickens. Add the mushrooms, pork, ham, pepper and water chestnuts and simmer for 5 minutes.

3. Stir in the wine vinegar and sesame oil. Beat the egg whit the remaining water and drizzle this into the soup, stirring vigorously.

4. Add the prawns, spring onions and tofu and simmer for a few minuets to heat through.