Spicy Mushroom Soup With Bok Choy

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

Ingredients

• 10 to 15 oyster mushrooms
• 10 to 15 shiitake mushrooms
• 10 to 15 common (button) mushrooms
• 1 1/2 qts. clear vegetable broth
• 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

1. Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms.
2. Put in a pot with broth and bring to a boil, covered.
3. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
4. 2. Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes.
5. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil.
6. Top with green onions and cilantro.

 

Basic Vegetable Broth Recipe:

Ingredients:

• 1 onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 potato, chopped into large chunks
• 1/3 cup mushrooms, chopped in half
• 3 cloves whole garlic
• 3 bay leaves
• 1 tbsp soy sauce
• 8 cups water
• dash salt and pepper

Directions:

1. Place all ingredients in a large pot and bring to a boil.
2. Reduce heat and simmer for at least an hour.
3. Strain out the vegetables and remove the bay leaves.