Sweet and Sour Chinese Soup

 

 

 

Ingredients (Serves 4):

• 1 tbsp of red Szechuan peppercorns
• 1 liter of chicken or vegetable broth
• 200 g of fresh or dried shiitake mushrooms
• 100 g of bamboo shoots (canned, well-drained)
• 1 carrot, cut into thin julienne strips
• 1 leek, thinly sliced
• 2 tbsp of rice vinegar
• 2 tbsp of soy sauce
• 1 tbsp of sugar
• 1 tbsp of green chili puree with kaffir lime
• 1 tbsp of cornstarch diluted in 2 tbsp of water
• 1 egg, lightly beaten
• Fresh coriander for garnish
• Salt and pepper to taste

Preparation:

Prepare the ingredients:

• If using dried shiitake mushrooms, rehydrate them in warm water for 20 minutes. Drain and slice them.
• Slightly crush the red Szechuan peppercorns in a mortar to release their aroma, but do not grind them into powder.

Heat the broth:

• In a large pot, bring the broth to a boil over medium heat. Add the red Szechuan peppercorns and let them infuse for 5 minutes.

Add the vegetables:

• Add the mushrooms, bamboo shoots, carrot, and leek to the broth. Simmer for 10 minutes to allow the flavors to blend.

Season:

• Add the rice vinegar, soy sauce, sugar, and chili puree. Stir well and adjust the seasoning with salt and pepper.

Thicken the soup:

• Pour in the diluted cornstarch while stirring to slightly thicken the soup. Cook for another 2-3 minutes.

Incorporate the egg:

• Reduce the heat and pour the beaten egg in a thin stream into the hot soup, gently stirring with a fork or chopsticks to create delicate egg ribbons.

Serve:

• Remove the soup from heat and serve immediately in bowls. Garnish with fresh coriander for a touch of freshness.

Enjoy your meal!