Fiery Sichuan Soup

Name: Fiery Sichuan Soup
Yield: Serves 4
Cuisine: China
Ingredients: 1 tablespoon light soy sauce; 15 g (½ oz) Chinese dried cloud ears (black fungus); 2 teaspoons freshly ground black pepper; 50 g (2 oz) bean thread (transparent) noodles; 3 tablespoons finely chopped spring onions; 100 g (4 oz) bamboo shoots, shredded; 2 tablespoons chilli oil; 2 tablespoons dark soy sauce; 1 tablespoon black rice vinegar or cider vinegar; 1 egg, beaten; 2 tablespoons tomato purée; 1 tablespoon finely chopped fresh ginger; 1.2 litres (2 pints) vegetable stock; 2 teaspoons sesame oil; 15 g (½ oz) Chinese dried mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

Asia
China
Spicy
Vegetarian
Soup

Ingredients

Method