Hot and Sour Mushroom Soup

Recipe By: @elliewalkerfood

INGREDIENTS

• 150g fresh shiitake mushrooms

• 1 cup wood ear mushrooms, chopped 1.5cm pieces

• 1/2 cup shimeji mushrooms

• 1 small carrot, julienned

• 1 tsp dried chilli/red pepper flakes or chilli oil, adjust spice to taste

• 2 tbsp light soy sauce

• 1 tbsp mushroom oyster sauce

• 1 tsp ginger, finely grated

• 1/2 tsp white pepper

• 6 cups San Elk Chicken Stock

• 1 tsp sesame oil

• 1 tsp brown sugar

• 1/4 cup rice wine vinegar, adjust sourness to taste

• 2 eggs, whisked

• 1/4 cup cornflour

• 1/4 cup water

• Sea salt to taste

• 1 shallot/scallion, finely sliced, to garnish

  
  

DIRECTIONS

1. Place chicken stock or broth, ginger, soy sauce, oyster sauce, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.

2. Once simmering, add vinegar, shiitake, wood ear, shimeji mushrooms and carrot into the soup.

3. Stir, simmer for 10 minutes.

4. Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).

5. When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the silky egg ribbons.

6. Add more salt or chilli to taste.

7. Add shallots and enjoy.

8. I also finished mine with a good drizzle of chilli oil! 🌶️

   
   
   
   

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