John Myers
Szechuan Soup
The perfect szechuan soup recipe with a picture and simple step-by-step instructions.
- 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 .
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