Szechuan Hot and Sour Soup

Szechuan Hot and Sour Soup is a vibrant and bold dish that perfectly balances the fiery heat of Szechuan peppercorns with the tangy flavor of vinegar. This gluten-free version is packed with mushrooms and tofu, making it a hearty and satisfying meal.

Ingredients

• Vegetable broth - 500 ml
• Dried shiitake mushrooms - 30 g
• Firm tofu - 150 g, cubed
• Cornstarch - 2 tablespoons
• Water - 50 ml
• Soy sauce (gluten-free) - 2 tablespoons
• Chili paste - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Szechuan peppercorns - 1 teaspoon, crushed
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Carrot - 1 small, julienned
• Bamboo shoots - 100 g, drained and sliced
• Egg - 1, lightly beaten
• Sesame oil - 1 teaspoon
• Black pepper - to taste

Steps

1. In a small bowl, soak the dried shiitake mushrooms in warm water for 15 minutes, then drain and slice them.
2. In a pot, bring the vegetable broth to a simmer over medium heat.
3. Add the sliced shiitake mushrooms, cubed tofu, julienned carrot, and bamboo shoots to the pot.
4. In a separate bowl, mix the cornstarch with 50 ml of water to create a slurry, and then add it to the pot to thicken the soup.
5. Stir in the soy sauce, chili paste, rice vinegar, crushed Szechuan peppercorns, minced garlic, and minced ginger.
6. Simmer the soup for about 10 minutes, stirring occasionally.
7. Slowly pour in the beaten egg while stirring the soup to create ribbons of egg.
8. Add the sesame oil and season with black pepper to taste.
9. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and ginger, which can help boost the immune system.
• Contains protein from tofu, making it a good option for muscle repair and maintenance.

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