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.
How to Make It
Step 1
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.
Step 2
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.
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
Directions
Step 1
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.
Step 2
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.
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