Click on the image, above to submit to Pinterest.
Chinese Mushroom Soup
Chinese Mushroom Soup is a traditional Chinese recipe for a classic soup of egg noodles and wood-ear mushrooms in a vegetable stock base flavoured with ginger and finished with pak choi. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Mushroom Soup.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChina Recipes
This is a classic Chinese soup of mushrooms and noodles in a vegetable stock base with pak choi.
Ingredients:
115g dried Chinese egg noodles (the thin kinds are best)
115g dried Chinese wood-ear mushrooms, soaked in boiling water for 20 minutes to soften
2 tsp arrowroot or cornflour (cornstarch), to thicken
1l vegetable stock
5cm length of fresh ginger, peeled and sliced
2 tbsp dark soy sauce
2 tsp mirin (or sweet sherry)
1 tsp rice vinegar
4 small pak choi, halved
salt and freshly-ground black pepper, to taste
snipped Chinese chives (or ordinary chives), to garnish
Method:
Bring a pan of water to a boil, add the noodles and cook for 3 minutes (or according to the packet instructions), until soft. Drain thoroughly then rinse with cold water to stop them from cooking any further then set aside.
Strain the mushrooms through a fine-meshed sieve lined with a cloth (reserve the soaking liquid). Halve the mushrooms (cut smaller if very large).
Place the arrowroot in your wok and gradually whisk in the reserved mushroom soaking liquid. Add the vegetable stock, ginger, soy sauce, mirin, rice vinegar, mushrooms and pak choi then bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes, or until the stock is thickened.
Adjust the seasonings to taste with salt and black pepper then use a slotted spoon to remove the pieces of ginger (discard these).
Divide the noodles between 4 soup bowls then spoon over the soup. Garnish with the snipped chives and serve.
