Best 2 Hot And Sour Mushroom Soup Recipes
Indulge in a culinary journey with our tantalizing hot and sour mushroom soup, a harmonious blend of spicy and tangy flavors that will warm your soul and tantalize your taste buds. This delectable soup showcases the earthy goodness of mushrooms, complemented by the vibrant heat of chili peppers and the invigorating sourness of vinegar. Dive into the comforting embrace of this satisfying soup, perfect for a cold day or as a delightful appetizer.
Explore variations of this classic recipe, including a rich and creamy version featuring coconut milk and a vegan-friendly option that caters to plant-based preferences. Each variation offers a unique experience, ensuring that every palate finds its perfect match. Discover the culinary magic of hot and sour mushroom soup and embark on a flavor-filled adventure.
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:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Shiitake, oyster, and cremini mushrooms are all good choices.
- Don't be afraid to add some heat. The chili oil and Sriracha in this recipe give the soup a nice kick. If you like things really spicy, you can add more of these ingredients.
- Make sure your soup is well-seasoned. Soy sauce, rice vinegar, and sesame oil are all essential for creating a flavorful soup. Season to taste and adjust the amounts of these ingredients as needed.
- Serve your soup immediately. This soup is best enjoyed hot and fresh. If you have leftovers, you can store them in the refrigerator for up to 2 days. Reheat the soup over medium heat until it is warmed through.
Conclusion:
This hot and sour mushroom soup is a delicious and easy-to-make recipe that is perfect for a quick and healthy meal. The soup is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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