Sichuan-style Pickled Vegetable Soup
Sichuan-style Pickled Vegetable Soup is a tangy, savory, and often spicy soup originating from China's Sichuan province. It's primarily made with Sichuan pickled vegetables (like suancai), broth, and often includes ingredients like pork, tofu, or chili oil for added depth and heat.
🍽️ Nutrition at a glance
This soup is generally low in fat and calories (around 100-200 kcal per serving), with a moderate amount of carbohydrates from the vegetables and any added starches. It's a good source of dietary fiber, vitamin C from the pickled greens, and can provide some protein if meat or tofu is included.
Nutrition breakdown
| Calories | 65 kcal |
| Protein | 2.5 g |
| Carbs | 10 g |
| Fat | 1.5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 950 mg |
| Potassium | 280 mg |
| Vitamin C | 15 mg |
| Iron | 1.2 mg |
| Calcium | 45 mg |
| Vitamin A | 30 mcg RAE |
| Magnesium | 20 mg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.1 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The soup's unique flavor comes from the lactic acid fermentation of the pickled vegetables, which creates a distinctive sourness that is a hallmark of Sichuan cuisine. Nutritionally, the fermentation process can enhance the bioavailability of certain nutrients and may offer probiotic benefits for gut health.
