Thursday, January 23, 2014

Hot and Sour Mushroom Soup

It is cold and sunny, and the week is almost over. Not that the weekend will change much because with more snowfall on the way I will still be pretty much locked into the house instead of visiting nice places and leaving the routine behind. Ah, January. I cannot say that I am particularly well-versed in Chinese cooking, i.e. I can’t make a single dish, but this hot and sour mushroom soup reminds me of the take-out at Panda Express, just much much better, and it my first foray in the Chinese cuisine.

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Hot and Sour Mushroom Soup  (ca. 2 servings)

2 ts roasted sesame oil
2 minced garlic cloves
1 inch minced ginger
4 cup vegetable broth
3 TB soy sauce
1/4 cup mirin (sweet rice vinegar)
2 TB sugar
1 TB srirachi hot sauce
1 TB cornstarch dissolved in 1/4 cup hot water
8 oz  sliced cabbage
4 oz sliced shitake mushroom and/or mini portabellas
1 oz rice noodles or udon noodles  Heat toasted sesame oil and sautee the garlic and ginger for 1-2 min. Immediately add the vegetable broth to prevent it from burning. Bring to a boil, then turn down to a simmer. Add all the other ingredients besides the cornstach. Simmer the soup for about 10-15 minutes until the noodles are cooked. Now, add the cornstarch mixed in the water, and simmer for another 5min until the soup has slightly thickened. Serve!

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