Hot-and-Sour Mushroom Soup with Bok Choy

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

By Margo True
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
158 calories; calories from fat 15%; protein 14g; fat 2.6g; saturated fat 0.2g; carbohydrates 29g; fiber 9.5g; sodium 1057mg.
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