Fiery Sichuan Soup

Name: Fiery Sichuan Soup
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tbsp tomato puree; 1 tbsp chopped fresh root ginger; 2 tbsp dark soy sauce; 115 g/4 oz bamboo shoots, rinsed and finely shredded; 1 tbsp light soy sauce; 1.2 litres/2 pints Vegetable stock; 3 tbsp finely chopped spring onions; 55 g/2 oz bean thread (transparent) noodles; 15 g/½ oz Chinese dried mushrooms; 15 g/½ oz Chinese dried cloud ears; 1 egg, beaten; 2 tsp sesame oil; 2 tsp freshly ground black pepper; 2 tbsp Chilli oil (See Tip); 1 tbsp Chinese black rice vinegar or cider vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

55 g/2 oz bean thread (transparent) noodles
15 g/½

Asia
China
Spicy
Vegetarian
Soup

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Using scissors or a knife, cut the noodles into 7.5cm/3in lengths.
In separate bowls, soak the dried mushrooms and cloud ears in warm water for 20 minutes until soft. Drain the mushrooms and squeeze out any excess liquid, remove and discard stalks. Shred the m