| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 243 | 6g | 1g | 19g |
| sugars | fibre | protein | salt |
| 6g | 2g | 23g | 2.76g |
Ever since I first tasted the delightful tang and heat of this magnificent Hot and Sour Soup topped with Sichuan Pepper, I’ve been smitten. There’s something infinitely comforting about the way the rich broth harbors an assortment of flavors and ingredients, striking a tantalizing balance between bright, fiery, and deeply nourishing.
A Southern Belle’s Snap on a Classic
As a Southern belle, I’m no stranger to bold flavors. We aren’t afraid of a little spice in our kitchens down South. Yet, despite the plethora of rich gravy and buttery biscuits that grace many Southern tables, I find myself frequently drawn towards the zing and zang of this Asian-inspired delight. Though this Hot and Sour Soup with Sichuan Pepper occupies a completely different culinary spectrum from my usual Southern fare, our common love for strong flavors and hearty ingredients forms a beautiful bridge.
The Health Factor
Aside from the taste explosion, the health benefits of this soup are quite significant. Packed with protein from the prawns and tofu, the fiber from the mushrooms and bamboo shoots to your benefit, and the vitamins in the fruit provide a healthful bonus. Studies have long shown how individuals who regularly consume soups tend to have lower body weight, better overall nutrition, and lower dietary energy intake. Nevertheless, just like any dish, moderation and balance are key.
I love serving this along with a light salad or steamed dumplings. This soup is almost like a hybrid of a classic hot and sour soup and a tom yum soup, and any fan of these two soups will surely adore this unique blend. Plus, the addition of fresh fruits adds a modern twist that will surprise and delight your palate.
From from Charleston to Chengdu, this recipe folds in flavors that express my culinary journey, hand in hand with my Southern roots and the ocean’s swell. One sip of this soup, and I am immersed in warmth, tang, and spice, while pineapple and mandarin slices add a fresh and fruity surprise. It’s truly a symphony of flavors, and every bowl brings its own unique melody.
What You’ll Need
- 10 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon Sichuan peppercorns
- 2 cups shitake mushrooms, sliced
- 2 cups prawns, peeled and deveined
- 2 cups tofu, cubed
- 1 large carrot, julienned
- 2 cups bamboo shoots, julienned
- 1 cup white vinegar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sugar
- 2 green onions, chopped
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 large eggs, beaten
- 1 cup assorted fresh fruit (like pineapple chunks, mandarin oranges, etc.)
Method
Step One
Start by gathering all your ingredients. This hot and sour soup recipe requires chicken or vegetable broth, soy sauce, Sichuan peppercorns, shitake mushrooms, prawns, tofu, carrot, bamboo shoots, white vinegar, crushed red pepper flakes, sugar, green onions, cornstarch, eggs, and assorted fresh fruit.
Step Two
In a large pot, bring the 10 cups of chicken or vegetable broth to a boil.
Step Three
Add the 3 tablespoons of soy sauce and 1 tablespoon of Sichuan peppercorns to the pot.
Step Four
Add the 2 cups of sliced shiitake mushrooms, 2 cups of peeled and deveined prawns, 2 cups of cubed tofu, 1 large julienned carrot, and 2 cups of julienned bamboo shoots into the pot.
Step Five
Stir in the 1 cup of white vinegar, 1 tablespoon of crushed red pepper flakes, and 1 tablespoon of sugar. Let the mix simmer for about 10 to 15 minutes.
Step Six
In the meantime, chop 2 green onions and set them aside. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Step Seven
Slowly pour the cornstarch slurry into the pot while stirring continuously to thicken the soup.
Step Eight
In a bowl, beat 2 large eggs and then slowly pour them into the soup while stirring to create ribbons.
Step Nine
Add the chopped green onions and cook for 2 more minutes.
Step Ten
Top the soup with 1 cup of assorted fresh fruit such as pineapple chunks and mandarin oranges. Serve hot and enjoy.
