Hot-and-Sour Mushroom Soup with Bok Choy

Ingredients

  • About ¼ cup loosely packed cilantro leaves
  • 3 green onions, thinly sliced
  • 1 teaspoon toasted sesame oil
  • About ½ tsp. Sriracha or other chili sauce
  • 2 tablespoons rice vinegar
  • 1 large or 2 small red Fresno or jalapeño chiles, seeded and thinly sliced
  • 2 tablespoons thinly slivered fresh ginger, divided
  • + 5 more ingredients
    • 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
    • 1 ½ qts. clear vegetable broth, such as Swanson
    • 10 to 15 common (button) mushrooms
    • 10 to 15 shiitake mushrooms
    • 10 to 15 oyster mushrooms

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 mi...

View full recipe at SpringPad

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