Szechuan Soup


    Soaked noodles (Chinese vermicelli):- 2 cups
    Dried Chinese mushrooms: - 15
    Dried wood fungus: - 1 tbsp
    Oil: - 1 tbsp
    Finely cooked ground beef: - ½ cup
    Dark soy sauce: - 1 tbsp
    Sugar: - 2 tsp
    Hot water: - ¼ cup
    Light soy sauce: - 1 tbsp
    Chopped cooked prawns: - ½ cup
    Fresh bean curd (chopped):- ½ cup
    Chicken stock: - 6 cups
    Any mild vinegar: - 1 tbsp
    Chinese wine: - 1 tbsp
    Chili oil: - 1 tsp
    Eggs (beaten):- 2
    Corn flour: - 1-½ tbsp
    Cold water: - 6 tbsp
    Salt and pepper: - to taste

Tools Required

Serving bowl

Preparation Method

In hot water, soak mushrooms for about 25 minutes.
Soak the wooden fungus for ten minutes to remove gritty parts.
Make small pieces of leftover fungus and keep aside.
Make small pieces of soaked noodles.
Cut and discard stems, then make slices of the mushroom caps.
In a saucepan, heat oil and fry ground beef and mushroom. Continuously stir until brown.
Mix sugar, ¼ cup of water and dark soya sauce to it. Cover with a lid and simmer until mushrooms have soaked water completely.
Add prawns and bean curd. Stir-fry for about two minutes.
Combine the noodles and stock to it. Allow this mixture to boil.
Simmer this mixture on low flame for about five minutes.
Put the vinegar, chili oil, wine and light soy while dribbling eggs into simmering mixture. Continuously stir to separate eggs into shreds.
Add corn flour in cold water and then mix it to soup but keep the saucepan away from flame.
In each serving bowl, put 1 tsp. of wood fungus and pour boiling soup.
Serve hot.

    Serving Suggestions

      Serve hot with salad.

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