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Hot-and-Sour Mushroom Soup with Bok Choy





Yields
Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)



Total Time
30 mins

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

su-Hot-and-Sour Mushroom Soup with Bok Choy




Photo: Iain Bagwell; Styling: Karen Shinto
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 158Calories from Fat 15
% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1057mg45%
Total Carbohydrate 29g10%

Dietary Fiber 9.5g38%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.