Tangy Multi-mushroom Soup

Tangy Multi-Mushroom Soup Recipe from China

Region / culture: China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Tangy Multi-mushroom Soup is a flavorful and hearty soup that is perfect for a cold winter day. This soup is packed with a variety of mushrooms, giving it a rich and earthy flavor. The combination of dried shiitake mushrooms, black fungus mushrooms, and straw mushrooms creates a unique and delicious taste that is sure to please your taste buds.

History

The recipe for Tangy Multi-mushroom Soup has been passed down through generations in many Asian cultures. Mushrooms have long been prized for their health benefits and rich umami flavor, making them a popular ingredient in soups and other dishes. This particular recipe combines different types of mushrooms to create a complex and satisfying flavor profile.

Ingredients

1 small package of enoki mushrooms
5 to 6 large dried shiitake mushrooms
1 large can of straw mushrooms
3 to 4 black fungus mushrooms or any variety of mushrooms you are comfortable with - I used a dried version of these and they became huge!
8 cups of water
0.25 cup of dry sherry or rice wine
0.33 cup of cider vinegar
2 tbsp of soy sauce
2 to 3 egg whites
3 sliced scallions
0.25 to 0.5 tsp of white pepper
2 tbsp of cornstarch

How to prepare

Boil 2 cups of water and pour it over the shiitake, fungus, and any other dried mushrooms you have chosen.
Let this mixture sit in a bowl for 30 minutes.
Once the mushrooms have finished soaking, squeeze out the juice and cut them into bite-sized pieces, discarding the stems.
Pour the soaking juice into a large soup pan along with 5.5 cups of water.
Bring the water and all the mushrooms (except the enoki mushrooms) to a boil.
Add rice wine or sherry, soy sauce, and vinegar.
Reduce the heat and allow the mixture to simmer for at least 10 minutes.
(If you are trying to coordinate with other dishes, you can let the mixture simmer until you are ready for it!)
In a cup, mix the cornstarch with the remaining 0.5 cup of cool water.
Whisk the mixture into the hot soup. It may form lumps, but with all the mushrooms and egg whites, it will be hardly noticeable.
Slowly drizzle the egg whites into the soup, whisking or stirring constantly.
Add the white pepper.
Wait for 2-3 minutes, then serve the soup, garnishing each bowl with scallions and enoki mushrooms.
(These last ingredients add a lot of flavor!)

Variations

You can customize Tangy Multi-mushroom Soup by adding other vegetables such as carrots, celery, or bok choy. You can also adjust the seasonings to suit your taste preferences, adding more soy sauce or vinegar for a tangier flavor.

Cooking Tips & Tricks

When preparing Tangy Multi-mushroom Soup, be sure to soak the dried mushrooms in hot water before adding them to the soup. This will help rehydrate the mushrooms and release their flavor into the broth. Be sure to cut the mushrooms into bite-sized pieces and discard any tough stems. Adding the cornstarch slurry to the soup will help thicken it and give it a silky texture.

Serving Suggestions

Tangy Multi-mushroom Soup can be served as a starter or main course. Pair it with a side of steamed rice or a fresh salad for a complete and satisfying meal.

Cooking Techniques

The key to making Tangy Multi-mushroom Soup is to simmer the mushrooms and broth slowly to allow the flavors to meld together. Be sure to whisk the egg whites into the soup slowly to create a silky texture.

Ingredient Substitutions

If you cannot find enoki mushrooms, you can substitute them with sliced button mushrooms or oyster mushrooms. You can also use fresh shiitake mushrooms instead of dried ones, adjusting the cooking time accordingly.

Make Ahead Tips

Tangy Multi-mushroom Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of Tangy Multi-mushroom Soup with a sprinkle of chopped scallions and a few enoki mushrooms for a beautiful and appetizing presentation.

Pairing Recommendations

Tangy Multi-mushroom Soup pairs well with a crisp white wine or a light lager beer. Serve it with a side of crusty bread or garlic toast for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Tangy Multi-mushroom Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Tangy Multi-mushroom Soup contains approximately 100 calories. This makes it a light and healthy option for a meal or snack.

Carbohydrates

Each serving of Tangy Multi-mushroom Soup contains approximately 15 grams of carbohydrates. The majority of these carbohydrates come from the mushrooms and cornstarch used to thicken the soup.

Fats

Each serving of Tangy Multi-mushroom Soup contains approximately 2 grams of fat. The fat content in this soup comes primarily from the egg whites used to add richness and texture to the broth.

Proteins

Each serving of Tangy Multi-mushroom Soup contains approximately 5 grams of protein. The protein in this soup comes from the mushrooms and egg whites, making it a satisfying and filling dish.

Vitamins and minerals

Tangy Multi-mushroom Soup is a good source of vitamins and minerals, including vitamin D, potassium, and iron. Mushrooms are known for their high vitamin D content, which is important for bone health and immune function.

Alergens

Tangy Multi-mushroom Soup contains eggs and soy sauce, which may be allergens for some individuals. Be sure to check for any food allergies before serving this soup to guests.

Summary

Overall, Tangy Multi-mushroom Soup is a nutritious and delicious option for a meal or snack. It is low in calories and fat, making it a healthy choice for those looking to maintain a balanced diet.

Summary

Tangy Multi-mushroom Soup is a flavorful and nutritious dish that is perfect for a cold winter day. Packed with a variety of mushrooms and seasoned with soy sauce and vinegar, this soup is sure to warm you up from the inside out. Serve it as a starter or main course for a delicious and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tangy Multi-mushroom Soup. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a master in the kitchen, with a knack for creating delicious dishes that always left everyone wanting more.

One day, as I was helping her prepare dinner, I noticed a weathered old cookbook sitting on the shelf. Curious, I picked it up and began flipping through the pages. That's when I stumbled upon the recipe for Tangy Multi-mushroom Soup. The ingredients list was a long one, with an array of different mushrooms and spices that I had never heard of before. But something about the description of the dish intrigued me, and I knew I had to try making it.

I showed the recipe to my grandmother, and to my surprise, she smiled and nodded. "Ah, I remember this soup," she said, her eyes twinkling with memories. "I learned how to make it from a dear friend of mine many years ago. It's a bit of a labor of love, but the end result is absolutely worth it."

And so, with my grandmother's guidance, I set out to make the Tangy Multi-mushroom Soup for the first time. We gathered all the necessary ingredients – an assortment of fresh mushrooms, onions, garlic, herbs, and a splash of vinegar for that tangy kick. As we worked together in the kitchen, my grandmother shared stories of her own experiences learning to cook and the various recipes she had collected over the years.

I learned that cooking wasn't just about following a set of instructions, but about using all of your senses to create something truly special. My grandmother taught me how to sauté the mushrooms until they were golden brown, how to deglaze the pan with a splash of broth to capture all the flavorful bits, and how to simmer the soup slowly until it had developed a rich, savory depth of flavor.

As the soup bubbled away on the stove, filling the kitchen with its tantalizing aroma, I couldn't help but feel a sense of accomplishment. I had taken a recipe that seemed daunting at first and turned it into a delicious creation that I knew would delight my family.

When we finally sat down to eat, the soup was everything I had hoped for and more. The tangy broth was perfectly balanced with the earthy flavors of the mushrooms, creating a dish that was both comforting and complex. My family raved about it, asking for second helpings and begging for the recipe.

From that day on, Tangy Multi-mushroom Soup became a staple in our household. I would make it for special occasions, or simply on a cold winter night when we needed something warm and comforting to nourish our souls. And each time I made it, I felt a connection to my grandmother and the generations of strong, resourceful women who had come before me.

As I grew older and began to develop my own repertoire of recipes, I always kept the Tangy Multi-mushroom Soup close to my heart. It was a reminder of where I had come from and the rich culinary heritage that had been passed down to me.

Now, as I sit here reflecting on those early days in the kitchen with my grandmother, I can't help but feel grateful for the lessons she imparted to me. She taught me not just how to cook, but how to appreciate the beauty of simple ingredients coming together to create something truly magical.

And so, I will continue to share the recipe for Tangy Multi-mushroom Soup with my own grandchildren, passing down the tradition of good food and family bonding that has shaped me into the cook I am today. For in the kitchen, surrounded by loved ones and the aromas of a delicious meal simmering on the stove, I find my truest sense of joy and fulfillment.