su-Hot-and-Sour Mushroom Soup with Bok Choy
Photo: Iain Bagwell; Styling: Karen Shinto
Yields Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups) Total Time 30 mins
AuthorMargo True

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

How to Make It

Step 1
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.

Step 2
2

Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.

Ingredients

 10 to 15 oyster mushrooms
 10 to 15 shiitake mushrooms
 10 to 15 common (button) mushrooms
 1 1/2 qts. clear vegetable broth, such as Swanson
 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
 2 tablespoons thinly slivered fresh ginger, divided
 1 large or 2 small red Fresno or jalapeño chiles, seeded and thinly sliced
 2 tablespoons rice vinegar
  About 1/2 tsp. Sriracha or other chili sauce
 1 teaspoon toasted sesame oil
 3 green onions, thinly sliced
  About 1/4 cup loosely packed cilantro leaves

Directions

Step 1
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.

Step 2
2

Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.

Hot-and-Sour Mushroom Soup with Bok Choy