Szechwan Pork and Pickle Soup


Preparation info
  • Serves


    as a main course soup .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

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.

  • Cooking the soup takes only 3 mi