Best 2 Hot And Sour Mushroom Soup Recipes
Hot and sour mushroom soup is a flavorful and comforting dish that is perfect for a cold day or a quick and easy meal. It is made with a variety of mushrooms, vegetables, and spices, and can be easily customized to your own taste. With so many variations on this classic recipe, finding the best one can be a challenge. This article will provide you with a comprehensive guide to finding the perfect hot and sour mushroom soup recipe for your needs. We will discuss the different types of mushrooms, vegetables, and spices that can be used, as well as provide tips for making the soup more or less spicy. We will also provide a few of our favorite recipes so that you can get started right away.
Let's cook with our recipes!
HOT AND SOUR MUSHROOM, CABBAGE, AND RICE SOUP RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.
HOT AND SOUR MUSHROOM SOUP
Make and share this Hot and Sour Mushroom Soup recipe from Food.com.
Provided by rosered
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cover the shitake mushrooms with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms. Remove and discard the stems. Cut caps into thin slices. Reserve 1/4 cup of the soaking liquid.
- Heat the vegetable and sesame oil in a saucepan over medium heat and add the ginger, shitake , enoki and button mushrooms and cook for 3 minutes while stirring. Add the bamboo shoots , stock , soy sauce , and reserved mushroom soaking liquid. Bring to a boil and simmer for 5 minutes.
- Combine cornflour with 2 tablespoons water in a small bowl. Add the black and white peppers, and black and white vinegars to the soup and cook till it simmers. Stir in the cornflour mixture and boil until mixture thickens slightly. Serve.
Tips:
- To make the soup extra creamy, blend about half of the cooked mushrooms and vegetable mix before adding it back to the pot.
- If you don't have any Chinese rice wine on hand, you can substitute dry sherry.
- Be careful not to overcook the mushrooms, as they will become tough.
- Serve the soup immediately, garnished with chopped green onions and toasted sesame seeds.
- To make a vegetarian version of this soup, omit the chicken stock and use vegetable stock instead.
- You can adjust the amount of chili oil and black vinegar to taste.
- For a spicier soup, add more chili oil or red pepper flakes.
- Garnish the soup with your favorite toppings, such as chopped green onions, sesame seeds, or wonton strips.
Conclusion:
This hot and sour mushroom soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The soup is packed with flavor and the mushrooms and vegetables give it a satisfying texture. The soup is also very adaptable, so you can easily customize it to your own taste. With a bit of planning, you can have this soup on the table in under an hour. So next time you're looking for a quick and easy meal, give this hot and sour mushroom soup a try.
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