Spicy Mushroom Soup
I made this soup last night. We also didn't want something too heavy, but I wanted something inspired by korean and chinese cooking with a good deal of flavor. We also already had some meat earlier, before we went to the grocery stores, so we wanted something with only vegetables. So... what better than an asian inspired soup!!!
Here's the recipe.
4 dried shiitake mushrooms
1 small onion, quartered and sliced
2 cloves garlic, minced
1 carrot, sliced
1 green korean pepper, thinly sliced (do not remove the seeds)
1/2 inch piece fresh ginger, minced
4 large fresh white button mushrooms, sliced (type you find at most grocery stores)
2 Tbsp soy sauce
1 tsp sugar
1 handful of dry Rice Flake Noodles (optional)
1 scallion (green onion), sliced into small pieces to garnish (optional)
Fill a 4 liter sauce pan half way with water. Place dried shiitake mushrooms into the water (dark insides facing down) and bring the water to a boil. Turn down the heat so the water boils lighly or is a strong simmer. (I prepped the other veggies while the mushrooms were rehydrating, to save time.) When the mushrooms are soft, take them out of the water to cool.
Put the onion into the mushroom broth. While the onion pieces are cooking, slice the shiitake mushrooms and put back into the soup. Stir. When the onions soften a little, add the carrot, korean pepper, ginger and garlic. Stir. Boil until the carrot pieces soften a little, and then add the white mushroom slices. Skim off any foam that might develop and discard.
After a minute or two, add the soy sauce and sugar. Stir again. Add Rice Flake Noodles. When the noodles are soft (to your preference), turn off the heat. Tranfer to soup bowls and garnish with scallion pieces.
Notes:
If you can't find green korean peppers, you may omit this ingredient (for a less spicy soup), add a different hot pepper that is mild to medium spiciness, or use a tiny amount of dried korean red pepper powder or small amount of dried red pepper flakes.
The ginger pieces can be a sharp flavor that some might not like. You may cut the ginger into chunks or slices and remove them before adding the noodles. This will keep the delicate flavor it adds without the sharp flavor that occurs when the pieces are eaten.
If you can't find Rice Flake Noodles, you may cook some rice vermicelli noodles and put them into the serving bowls before adding the soup. If you can't find either, I would have the soup without any noodles. It's pretty hearty as is.
Crossposted to
frugalceliacand Be My Bento.
Here's the recipe.
4 dried shiitake mushrooms
1 small onion, quartered and sliced
2 cloves garlic, minced
1 carrot, sliced
1 green korean pepper, thinly sliced (do not remove the seeds)
1/2 inch piece fresh ginger, minced
4 large fresh white button mushrooms, sliced (type you find at most grocery stores)
2 Tbsp soy sauce
1 tsp sugar
1 handful of dry Rice Flake Noodles (optional)
1 scallion (green onion), sliced into small pieces to garnish (optional)
Fill a 4 liter sauce pan half way with water. Place dried shiitake mushrooms into the water (dark insides facing down) and bring the water to a boil. Turn down the heat so the water boils lighly or is a strong simmer. (I prepped the other veggies while the mushrooms were rehydrating, to save time.) When the mushrooms are soft, take them out of the water to cool.
Put the onion into the mushroom broth. While the onion pieces are cooking, slice the shiitake mushrooms and put back into the soup. Stir. When the onions soften a little, add the carrot, korean pepper, ginger and garlic. Stir. Boil until the carrot pieces soften a little, and then add the white mushroom slices. Skim off any foam that might develop and discard.
After a minute or two, add the soy sauce and sugar. Stir again. Add Rice Flake Noodles. When the noodles are soft (to your preference), turn off the heat. Tranfer to soup bowls and garnish with scallion pieces.
Notes:
If you can't find green korean peppers, you may omit this ingredient (for a less spicy soup), add a different hot pepper that is mild to medium spiciness, or use a tiny amount of dried korean red pepper powder or small amount of dried red pepper flakes.
The ginger pieces can be a sharp flavor that some might not like. You may cut the ginger into chunks or slices and remove them before adding the noodles. This will keep the delicate flavor it adds without the sharp flavor that occurs when the pieces are eaten.
If you can't find Rice Flake Noodles, you may cook some rice vermicelli noodles and put them into the serving bowls before adding the soup. If you can't find either, I would have the soup without any noodles. It's pretty hearty as is.
Crossposted to
frugalceliacand Be My Bento.