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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving. Ingredients:
8 dried chinese mushrooms, drained, stem removed and sliced thinly |
1/2 lb shrimp, cooked, shelled and deveined |
7 cups chicken broth |
1/2 cup chinese wine |
4 teaspoons light soy sauce |
1/2 teaspoon chili sauce |
3 tablespoons cornstarch |
1/4 cup water |
1/4 lb cooked ham, finely sliced |
4 ounces water chestnuts, drained, sliced (optional) |
1/2 red bell pepper, finely sliced (optional) |
2 teaspoons vinegar |
1 teaspoon sesame oil |
1 egg |
1 tablespoon water |
8 spring onions |
1/2 lb bean curd, cubed (optional) |
Directions:
1. Combine chicken broth, wine and sauces in large pan until boiling.
2. Stir in blended cornstarch and water slowly.
3. Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
4. Add vinegar and sesame oil to pot.
5. Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
6. Add spring onions, shrimps and beancurds. Simmer for 1 minute.
7. Scoop into soup bowls and serve hot.
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