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2–3
as a main course soup .Easy
Published 1982
One of Szechwan’s most common soups, and to my mind one of her most charming, is this peppery, light blend of soft shredded pork, crunchy Szechwan pickle, and slippery glass noodles. The pickle, actually knobs of cabbage root preserved in a chili-type paste that one rinses off before using, lends an irresistible spice to the soup. It is clean and refreshing and unassumingly simple, the kind of soup for which China is best known.