Instructions: Cut the bean curd into thin slices then into narrow shreds.

Cut the liver and meat slices into similar shreds.

Remove mushroom stems and shred the caps finely.

Cook the mushrooms spring onion garlic ginger carrot celery and chilli in the oil for 2 minutes.

Add the pork or chiclzen and the bamboo shoots and cook briefly.

Add the water chicken stock powder and soy sauce and bring to the boil.

Simmer for 4 minutes.

Add the bean curd and liver and the vinegar coriander and pepper and heat through briefly. Then slowly pour in the beaten egg stirring until the egg forms thin strands.

Serve the soup hot.

The Szechuan style of cooking is renowned for its use of fiery flavourings mostly red chillies. This soup should have a sgarp tart taste in fact the five flavours of traditional Szechuan foods sweet sour salty pungent and bitter all appear in this nourishing soup. If you prefer a less sharp taste you can reduce the amount of chilli and pepper.

Serves 6

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