Fiery Sichuan Soup


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom's Vegetarian Cookery

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

One of the great virtues of Chinese and most oriental cookery is their adaptability when confronted with new influences. This hot and spicy soup, now so popular in the West, is traditionally made with pork but, when dried mushrooms and cloud ears (black fungus) are substituted, the soup retains its excellent qualities and remains a substantial and nutritious meal. Do try to obtain the dried mushrooms and cloud ears — their textures are quite special.