Hot and Sour Szechuan Soup Recipe


Both hot and sharp, this conventional Chinese soup has a special adjust and differentiation of flavors.  Serving hot and healthy main dish soup or starter, it has the fresh texture of a vegetables and smoothness of tofu, the umami of mushrooms and acidity of vinegar—along with rich shading from the mushroom and soy sauce with the punch of green onion embellish.


4 ounce of incline pork, cut in thin 1-inch strips
1 tablespoon addition 2 tablespoons cornstarch, separated
2 tablespoons of sugar
1 tablespoon addition 1 tablespoon low salted soy sauce, separated
4 cups of low sodium chicken broth
8 ounce soft or extreme soft tofu depleted and diced
8 ounce meagerly cut shitake mushrooms
1 8-ounce can meagerly cut bamboo shoots, depleted
1 medium carrot, grated
2 tablespoons of water
1 expansive egg, well beaten
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
Salt and pepper, to taste
1 green onion, finely slashed
2 teaspoons grated fresh ginger root (on choice)

1.       Join pork with 1 tsp cornstarch, sugar and 1 tsp soy sauce in a medium bowl. Mix to join well put aside around for 15 minutes when making other ingredients.

2.      Heat chicken broth to the point of boiling in a medium saucepan. Include pork, tofu, mushrooms, bamboo shoots and carrot. Cover; come back to a bubble.

3.      Then consolidate remaining 2 tablespoons cornstarch and water in a little bowl. Mix well to break down cornstarch and evacuate protuberances. Add cornstarch blend to soup as it bubbles, mixing delicately until somewhat thickened.

4.      Gradually shower the egg into thickened stock, permitting the egg to set into fine strands, around 30 seconds. Tenderly blend in outstanding 1 tablespoon soy sauce, vinegar and sesame oil. Season with salt and pepper to taste

5.      To serve, scoop soup into individual dishes. Beat with green onion and ginger root, if wanted.

Cooking Notes

·         Shrimps or ham may be substituted are few or the greater part of the pork. On the other hand, dispose the pork if you want to make this soup meatless.

·         If accessible, 3 ounces dried Chinese mushrooms such as, wood ears, and might be utilized. Absorb warm water, deplete and cut in strips with hard stems evacuated.

Sustenance Information

Serving size: 2 mugs
Serves 4
Calories: 260, Calories from fat: 100, Total fat: 12g, Saturated fat: 2.5g, Trans fat: 0g, Cholesterol: 70mg, Sodium 300mg, Total starch: 20g, Dietary fiber: 4g, Sugars: 5g, Protein: 24g

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Dietitian Nalini, winner of Best Diet Consultant in Chandigarh award for 2 consecutive years – 2014 and 2015, has helped hundreds of people achieve their weight loss goals. A Post Graduate in Clinical Nutrition and Dietetics, Nalini says that in order to lose weight effectively, you have to eat!