Szechuan Soup

5 from 9 votes
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Rest Time 50 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 178 kcal


  • 10 g Dried morels
  • 50 g Glass noodles
  • 400 g Ground beef
  • 1 tbsp Rapeseed oil
  • 230 g Bamboo shoots
  • 1 tbsp Food starch
  • 1 tsp Grated ginger
  • 1 Beaten egg
  • 1 tbsp Tomato paste
  • 1 tbsp Soy sauce
  • 2 tsp Sesame oil
  • 1 tbsp Vinegar
  • 2 Spring onions fresh
  • Salt and pepper


  • Pour hot water over the mushrooms in a bowl and let them swell for 30 minutes, drain and cut into large pieces. Soak glass noodles in cold water for about 20 minutes, drain and cut short pieces.
  • Fry the minced beef with 1 tablespoon of rapeseed oil in a saucepan until crumbly. Peel the ginger and grate finely. Bamboo shoots, drain and cut into small pieces. Add the bamboo shoots and ginger, reduce the temperature and simmer gently.
  • Stir the cornstarch and water in a small bowl until smooth. Add to the soup and bring to the boil until the soup becomes clear. Add the whisked egg while stirring in a thin stream. Remove the saucepan from the heat. Sprinkle with tomato paste, vinegar, sesame oil and spring onion rings and serve .


Serving: 100gCalories: 178kcalCarbohydrates: 5.2gProtein: 11.3gFat: 12.5g
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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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