Sichuan Soup
A bold, numbing, and deeply aromatic broth that brings the authentic heat of Sichuan province to your kitchen.
50 min
Medium
China (Sichuan)
2 servings
The story behind
I’ll never forget my first encounter with this soup in a bustling Chengdu night market. The air was thick with the scent of toasted chilies and peppercorns. The chef looked at me, noticed my hesitation, and just winked, saying, 'The heat is where the life is.' One spoonful in, and I was hooked. That unique numbing sensation followed by a wave of savory depth was a revelation. Making this at home is my way of chasing that vibrant, electric energy of the Sichuan streets.
Instructions
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1In a wok or pot, fry the chili bean paste in a bit of oil until the oil turns bright red and fragrant.
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2Add the beef stock and bring to a rolling boil so the base flavors meld perfectly.
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3Gently drop in the beef slices; they only need a minute or two to cook through while staying tender.
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4Turn off the heat and stir in the crushed Sichuan peppercorns for that signature numbing 'mala' finish.
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5Ladle into bowls and top with generous amounts of cilantro, green onions, and an extra splash of chili oil.
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