My Wok Life Cooking Blog

It’s about every food I’ve cooked with heart and loves

Menu
  • Home
  • Recipe
    • Main Dishes
    • 1-dish Meal
      • Children
      • Cakes and Bread
    • Sides
    • Soup
    • Drinks
    • Festive Gourmet
    • Fish & Shells
    • Low-Fat
    • Meat & Poultry
    • Rice & Noodles
    • Sauce & Condiments
    • Singapore Favourites
    • Dessert
    • Vegetables & Fruits
  • Food Reviews
    • Overseas & Holidays
    • Singapore
  • Nutrition & Diet
    • Boosting Body Immune System
    • Effective Products
    • Ways to Keep Fit
  • Special Features
    • Advertorial
  • Tips & Info
    • Kitchen Tools & Appliances
    • Measurements
    • Notes & Ingredients Value
    • Weekend Spot
  • My Important Pages
    • Privacy Policy
    • About My Wok Life : Your Friendly Cooking Blogger
    • Contact My Wok Life : Friendly Blogger with Media Experiences
Menu
My Wok Life Cooking Blog Non-Spicy Szechuan Soup (豆腐羮)

Non-Spicy Szechuan Soup (豆腐羮)

Posted on December 14, 2008December 28, 2022 by PatriCa BB 雪冰

image
“It’s a non-spicy version of Szechuan ‘hot’ & sour soup for the children. It’s not hot.”

Szechuan Hot & Sour Soup, a tasty and fulfilling soup dish, likable by all of us. I thought I should cook without the chilli this time. The cooking method was almost the same, just differed by the addition of heat. My family liked both the spicy and non spicy versions.

Serves 4-5
Ingredients
6 cups of chicken broth
1 cup of tree ear fungus aka cloud ear fungus (Chinese translation: 黑木耳), julienned
1 cup of bamboo shoots, julienned
1 cup of dried shiitake mushroom, soaked and julienned
200 gram pork shoulder part, julienned
1 cup of white bean curd aka tofu, julienned
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 teaspoon sesame oil
Sprinkle of salt and white pepper

½ cup cornstarch slurry (with 2-3 tablespoons of cornstarch and water mixed)

Garnish:
Parsley, chopped
Dash of white pepper
1 teaspoon of black vinegar (Optional)

Method
1) Put chicken broth in a pot and bring to a 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 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 till consistency is slight thicken.

4) Break eggs in a bowl, briefly beat with serving fork. 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. Garnish and serve hot.

A serving of this Szechuan thick broth counts about 160kcal.

I thought this soup was suitably catogorized as 1-dish meal, too. :)

Visited 49 times, 1 visit(s) today

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Robertson Opus at Robertson Walk New Launch Condo
The Robertson Opus at Robertson Walk New Launch Condo

mywoklife

MyWokLife Instagram

Follow on Instagram

My Most Popular Posts

  • Stir fried baby kailanStir-Fried Baby Kai Lan with Garlic (清炒小芥兰) : Nice…
  • Snow fungus dessertWhite Snow Fungus with Rock Sugar Dessert Soup (冰糖雪耳糖水)
  • IMG_5288.JPGTeochew Style Fish Head Steamboat 潮州鱼头炉 : A heart…
  • Huai Shan SoupFresh Chinese Yam Root (Huai Shan) Soup with Corn :…
  • 20130609-233503.jpgFried French Bean & Dried Shrimps (虾米四季豆)
  • Omelette with onionOmelette with Chopped Onion
  • Luohan guo herbal teaLuo Han Guo Chinese Herbal Tea (罗汉果凉茶) : A healthy…
  • Lung nourishing tonic soupLung Nourishing Chinese Tonic Soup (止咳润肺汤)
  • Mung Bean dessert soupGreen Mung Bean with Barley Dessert Soup
  • Fried carrot cakeSingapore Hawker-Style Fried Carrot Cake (Chai Tau…
MyWokLife_Logo
Contact MyWokLife
Copyright @MyWokLife