Fall is really here, and the colder weather is truly upon us. Since I didn’t wear a jacket to work today, I’m so glad I found this recipe for Chinese Mushroom Soup to warm me up quickly! Check out the picture! Check out the ingredients! You know what? It’s lo-cal! Good for your diet, and good for your health? What’s not to like? And if you like this as much as I like it, please share the recipe!
The following guest article was submitted by Judi Gamble of “Chinese Traditions and Culture.com”.
Chinese Mushroom Soup
This Chinese Soup is great if you are watching your weight. Delicious and low calorie!
- 4 oz thin Chinese egg noodles
- ½ oz dried Chinese wood ear mushrooms (soaked)
- 2 tsp arrowroot or cornstarch
- 4 cups vegetable stock
- 2 inch piece fresh gingerroot
- 2 tbsp mirin or sweet sherry (optional)
- 1 tsp rice vinegar
- 4 small bok choy
- salt & pepper
- snipped chives
- Soak the mushrooms in boiling water for 20 minutes.
- Boil the noodles for 3 minutes or according to the package instructions – until soft.
- Drain well, rinse with cold water to stop the cooking and set aside.
- Strain the mushrooms through a strainer lined with a dish towel or cheesecloth. Reserve the liquid.
- Leave the mushrooms whole or slice them, depending on how large they are.
- Peel and slice the ginger root. Cut the bok choy in half.
- Put the arrowroot in a wok or large pan and gradually stir in the reserved mushroom liquid.
- Add the vegetable stock, sliced gingerroot, soy sauce, mirin/sherry (optional), rice vinegar, mushrooms, and bok choy.
- Bring the mixture to a boil, stirring constantly.
- Lower the heat and let simmer for 15 minutes.
- Taste first – then add salt & pepper to your preference.
- Use a slotted spoon to remove the pieces of gingerroot.
- Divide the noodles among 4 bowls, then spoon the soup over the noodles add garnish with chives.