Hot and Sour Mushroom Soup
Perfect for a light lunch or dinner, perfect for cold days and perfect for vegetarians- this easy mushroom soup is reminiscent of classic Chinese Hot and Sour soup but done simply and quickly. High in protein and fiber with a strong tang from the vinegars, this healthy soup is done in just minutes! If you can’t find Shiitake or woodear mushrooms, you can substitute with any type of mushroom you prefer- even mixing mushrooms from different parts of the world, like Portobello and Oyster. This Hot and Sour Mushroom Soup is sure to warm you up during cold months or helps stave off naughty cravings during spring and summer when we’re all trying to be swimsuit ready.
Serves 4 as soup course or 2 as main course
1 liter water (~4 1/2 cups)
1 tablespoon apple cider vinegar
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
1/2 teaspoon white pepper
2 teaspoons salt
2 heaping cups shiitake mushroom thinly sliced
6 oz woodear mushroom
1/2 tablespoon sesame oil
1 scallion thinly sliced for garnish
In a medium sized pot, bring the water to a vigorous boil on high heat. Lower heat to medium high. Add in the apple cider vinegar, black vinegar, soy sauce, white pepper and salt, stirring until thoroughly dissolved.
Add the shiitake and woodear mushrooms, stirring gently. Allow to simmer for about 5 minutes, stirring occasionally.
Turn off the heat and drizzle in the sesame oil, stirring once again to mix. Ladle into bowls and garnish with the sliced scallions. Serve immediately.