Sichuan Hot and Sour Soup is a bold, flavorful soup that combines spicy, tangy, and savory elements, a hallmark of Sichuan cuisine. Made with shiitake mushrooms, tofu, bamboo shoots, and optional pork, the soup is seasoned with soy sauce, rice vinegar, chili paste, and sesame oil for a rich, aromatic broth. The addition of beaten egg ribbons adds a delicate texture, while the soup’s thickness is achieved with a cornstarch slurry. Garnished with fresh cilantro and green onions, this soup delivers a perfect balance of heat and sourness, making it a comforting and vibrant dish.

Sichuan Hot and Sour Soup

Ingredients

• 4 cups chicken broth (or vegetable broth)
• 1/2 cup shiitake mushrooms (sliced)
• 1/2 cup bamboo shoots (julienned)
• 1/2 cup tofu (firm, cubed)
• 1/4 cup pork (optional, thinly sliced)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or black vinegar)
• 1 tbsp chili paste (or chili oil, for heat)
• 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
• 1 egg (lightly beaten)
• 1 tbsp sesame oil
• 2 garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• 1 tsp white pepper
• 1 tbsp sugar
• 2 green onions (sliced)
• Fresh cilantro (for garnish)

Instructions

1. Prepare Broth: In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
2. Add Aromatics: Stir in the minced garlic, ginger, and white pepper. Let them simmer for 2-3 minutes to release the flavors.
3. Add Mushrooms, Bamboo Shoots, and Pork (if using): Reduce the heat to medium. Add the sliced mushrooms, bamboo shoots, and pork slices. Let the ingredients cook in the broth for 4-5 minutes until the mushrooms soften and the pork is cooked through.
4. Tofu and Seasonings: Stir in the tofu, soy sauce, rice vinegar, chili paste (or chili oil), and sugar. Adjust the level of vinegar and chili to taste. Let it simmer for another 2 minutes.
5. Thicken the Soup: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken the soup. Cook for 1-2 minutes, stirring occasionally.
6. Add Egg: Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons. Let it cook for another minute.
7. Finish with Sesame Oil: Stir in the sesame oil for an aromatic finish. Adjust salt and vinegar if needed.
8. Serve: Ladle the hot and sour soup into bowls. Garnish with green onions and fresh cilantro. Serve hot.

Optional Ingredients

• Dried wood ear mushrooms or lily buds (for an authentic touch)
• Szechuan peppercorn (for extra numbing spiciness)

Nutrition Facts (per serving, serves 4)

• Calories: ~180 kcal
• Protein: 9g
• Carbohydrates: 11g
• Fat: 10g
• Fiber: 2g
• Sugars: 3g

Enjoy this bold and comforting Sichuan Hot and Sour Soup, perfect for chilly days or when you're craving something flavorful and warming!