Mushroom Hot & Sour Soup

Soup

Cook Time: 30m Servings: 6 Source:

Ingredients

1 tablespoon peanut oil

2 teaspoons sesame oil

750 grams mixed asian mushrooms, torn coarsely (see tip)

1 tablespoon finely grated ginger

2 cloves garlic, chopped finely

2 green onions, sliced thinly

1 tablespoon chinese chilli bean paste

½ teaspoon freshly ground black pepper

½ teaspoon ground white pepper

¼ teaspoon dried chilli flakes (optional)

1 litre (4 cups) vegetable stock

¼ cup (60ml) chinese black vinegar

2 tablespoons light soy sauce

565 grams can bamboo shoot strips, drained

300 grams firm tofu, cubed

3 teaspoons cornflour

coriander leaves, to serve

Directions

Heat peanut oil and half the sesame oil in a large heavy-based saucepan over high heat. Add mushrooms; stir to coat in oil. Cook, covered, for 5 minutes or until mushrooms soften but retain their shape. Remove 1 cup of the mushrooms; reserve.

Add ginger, garlic and green onion to the pan; cook, stirring for 2 minutes or until fragrant. Stir in chilli bean paste, ground peppers and chilli flakes.

Stir in stock, vinegar, soy sauce and bamboo shoots; bring to the boil. Reduce heat to medium; simmer for 5 minutes. Add tofu.

Combine cornflour and 2 tablespoons cold water in a small bowl to make a paste; stir into soup. Cook for 2 minutes or until mixture boils and thickens slightly.

Ladle soup into bowls; top with reserved mushrooms and coriander. Drizzle with remaining sesame oil; serve.

Notes

We used a pre-packaged mix of mushrooms, containing oyster, shimeji and shiitake.