Hot-and-Sour Mushroom Soup with Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures. Ingredients:
10 to 15 oyster mushrooms |
10 to 15 shiitake mushrooms |
10 to 15 common (button) mushrooms |
1 1/2 qts. clear vegetable broth, such as swanson |
2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise |
2 tablespoons thinly slivered fresh ginger, divided |
1 large or 2 small red fresno or jalapeño chiles, seeded and thinly sliced |
2 tablespoons rice vinegar |
about 1/2 tsp. sriracha or other chili sauce |
1 teaspoon toasted sesame oil |
3 green onions, thinly sliced |
about 1/4 cup loosely packed cilantro leaves |
Directions:
1. Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms. Put in a pot with broth and bring to a boil, covered. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
2. Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.
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