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Sweet-sour-spicy Soup Ala Szechuan

5 from 7 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the marinade:

  • 1 pinch Salt
  • 1 pinch Pepper, black, fresh from the mill
  • 1 tsp Dark soy sauce
  • 1 tsp Rice Wine, (Arak Masak)
  • 1 tsp Tapioca flour
  • 1 tbsp Orange juice
  • 1 tsp Sesame oil, dark

For the broth:

  • 200 g Tomato juice
  • 3 g Beef bouillon
  • 1 Tofu cake, (approx. 50g), optional
  • 1 smaller Chilli, green, fresh or frozen
  • 1 tbsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 Egg, size M
  • 1 pinch Salt

For seasoning:

  • 1 pinch Pepper, black, fresh from the mill
  • 1 tsp Sugar, fine, white
  • 1 tsp Soy sauce, light
  • 1 tsp Soy sauce, dark, (sweet)
  • 2 tbsp Rice wine vinegar, clear, mild
  • 1 tbsp Sesame oil, light

To garnish:

  • 1 small Spring onion, just the green

Instructions
 

  • Lightly freeze the fresh pork schnitzel, defrost frozen goods and cut into strips the size of a match. Mix the first 4 ingredients for the marinade homogeneously and marinate the meat with them. Scatter the tapioca flour over it and mix in the orange juice. Marinate the meat for 1 hour at room temperature, then mix in the sesame oil.
  • In the meantime, wash the spring onion and cut the green part crosswise into thin rings to garnish. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Cut the optional tofu cake crossways into 5x5mm thick strips. When cooking, add to the soup after the pork.
  • Heat the water for the mushrooms and dissolve the chicken stock in it. Add the dried shiitake mushrooms and the cloud ears and let soak for 30 minutes. Squeeze the broth from the mushrooms and use with the soup. Cut the hats of the mushrooms into thin strips. Discard the tough, hard stems.
  • For the broth, put the tomato juice and the soaking broth together with the mushrooms in a sufficiently large saucepan and bring the broth to a boil. Dissolve the beef stock in the broth. Stir in the pork with its marinade and separate strips that are stuck together. Stir in the chilli. Briefly stir up the tapioca flour dissolved in the rice wine and add to the broth while stirring. Keep the broth simmering.
  • Beat the egg and whisk well with the sunflower oil and salt. Stir into the soup in a very thin stream. Immediately remove the soup from the heat and let rest with the lid for 1 minute. Stir the ingredients into the soup for seasoning and, if necessary, season to taste.
  • Garnish the finished soup, serve hot and enjoy.

Annotation:

  • This soup, popular around the world, was originally made with chicken blood in the past. It is neither available everywhere nor to everyone's taste. This soup is now available in many variations. Bean seedlings, bamboo shoots and gold needles are also used as inlay. I can only advise against canned bamboo shoots, as they require an hour-long cleaning procedure because the can taste spoils the whole soup. They are not available in the glass here. On the other hand, neither bamboo nor gold needles bring much taste, but is mainly used because of the structure. Good substitutes are blanched soy seedlings, asparagus and salsify.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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