Hot-and-Sour Mushroom Soup with Bok Choy

Photo: Iain Bagwell; Styling: Karen Shinto
You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

Yield:

Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 158
Caloriesfromfat 15 %
Protein 14 g
Fat 2.6 g
Satfat 0.2 g
Carbohydrate 29 g
Fiber 9.5 g
Sodium 1057 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note:

Margo True,

January 2013