Sze Chuan soup

“Hot & Sour Soup, best home-made soup to impress your loved ones! Make this from scratch.”

Guan Hoe (Pei Ying’s classmate) requested for two-course meal for his home econs, but you want Chinese or Western cuisine? Well, make a Chinese one k… One at a time, please…

I introduced my Szechuan-style Hot and Sour Soup (Szechuan cuisine again? Yeah…) as appetizer, and fried ‘Mee-Tai-Mak’ as main course.

Hot and Sour Soup is excellent as appetizer as its pleasant sour with a little spicy taste increases one’s appetite. Campbell brand produces famous Szechuan Hot and Sour Soup which has become my favourite instant soup. However, home-made Hot and Sour Soup will still be the best with extensive ingredients put in. And most importantly, it’s without any MSG! Hence, I could easily say that my homemade hot & soup soup taste better than many outside stores! :p

6 cups of chicken stock/ broth
1 cup of dried tree ear fungus aka cloud ear fungus (Chinese translation: 黑木耳), cut into strips or small pieces
1 cup of bamboo shoots, cut into strips
1 cup of dried shiitake mushroom, soaked and cut into strips
200 gram pork shoulder part, cut into strips
1 cup of white bean curd aka tofu, cut into cubes or strips
2 large eggs
3 tablespoon of white vinegar
2 tablespoon of Zhejiang black vinegar (Chinese translation: 浙江黑醋)
1 tablespoon of fresh lemon juice
1 tablespoon of chili oil (or chili paste)
1 teaspoon sesame oil
½ cup cornstarch slurry (water and 2 tablespoon of cornstarch mixes)
Sprinkle of salt and white pepper

1) Put chicken stock in a pot. Bring stock to boil over high heat. Add meat, Shitake mushroom, bamboo shoots, cloud ear fungus. Reduce fire to low heat, and simmer for 20 min.

2) Add in chili oil/ paste, white vinegar, black vinegar, lemon juice, sesame oil, and sprinkle salt and pepper. Stir well, and simmer for another 10 min.

3) Stir in cornstarch slurry (click to see cooking tips no. 20) until consistency is slightly thicken.

4) Break eggs in a bowl, briefly beat with serving fork (beat no more than 5 strokes). Slowly swirl eggs into the soup (in few stages). Stir constantly till egg-drop forms strips. Add tofu, and simmer for 1 min. Heat off, and serve hot.

It’s never too difficult to make this delicious soup your own. Get all ingredients prepared and cooked into nice hot home-made soup within 30 min.

Calorie intake of such is about 120kcal per regular bowl.

Anyway, simple 1 – 4 steps. You can do it!

Tips: Tofu is easily cooked and smashed. So, add it towards the end of cooking.
*Drizzle some black vinegar on the soup when serve, if more sourish taste preferred.
*Use 1 chicken stock cube add into 6 cups of boiling water is an alternative to using chicken broth.