Szechuan Pepper Soup

Szechuan Pepper Soup is a fragrant and spicy broth that showcases the unique numbing sensation of Szechuan peppercorns, paired with fresh vegetables and tofu. This kosher dish is perfect for warming the soul and tantalizing the taste buds.

Ingredients

• Szechuan peppercorns - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Tofu (firm) - 150 grams, cubed
• Vegetable broth - 500 ml
• Soy sauce (kosher) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a small pan, dry roast the Szechuan peppercorns over low heat for 2-3 minutes until fragrant, then crush them slightly using a mortar and pestle.
2. In a large pot, heat the vegetable oil over medium heat and sauté the minced garlic and grated ginger for about 1 minute until aromatic.
3. Add the sliced carrot and mushrooms to the pot, cooking for another 5 minutes until they soften.
4. Stir in the cubed tofu and cook for an additional 2 minutes, allowing it to absorb the flavors.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the crushed Szechuan peppercorns, soy sauce, sesame oil, and season with salt and black pepper to taste.
7. Let the soup simmer for 10-15 minutes to allow the flavors to meld.
8. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Szechuan peppercorns are known for their anti-inflammatory properties.
• Tofu provides a good source of plant-based protein and contains essential amino acids.

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