Wild Mushroom Hot and Sour Soup
Servings
6
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
8 cups of chicken stock
250g of firm wild mushrooms, thinly sliced
8 oz can of bamboo shoots, drained
1/3 cup of rice vinegar
1/4 cup of soy sauce
2 tsp of fresh ginger, grated
1 tsp of sambal oelek (or sriracha)
1/4 cup of corn starch
2 large eggs, beaten
250g of medium to firm tofu, cut in 1 cm (1/2″) cubes (or wild turkey or grouse, add in step 1 instead of step 3)
4 green onions, 1/3 of the green part thinly sliced at an angle for topping, 2/3 sliced at about 0.5 cm (1/8″) thick
1 tsp of sesame oil
Directions
- In a medium-large pot, add 7 cups of stock, the mushrooms, the bamboo shoots, the rice vinegar, the soy sauce, the ginger and the sambal oelek. Bring to a boil.
- In a separate bowl, mix 1 cup of stock and the corn starch to make a thickener. When the broth is boiling, incorporate the thickener and let cook for an additional minute.
- Add the beaten eggs by turning the soup and slowly adding the eggs in a filament to create small webs of egg.
- Add the tofu, the thicker sliced green onions and the sesame oil. Cook for an additional 2 minutes. Taste and adjust seasoning. (I like to add 2 tbsp of rice vinegar for a sourer soup)
- The soup is now done! Serve as an appetizer topped with the thinly sliced green onions.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with shitake mushrooms, which is the traditional mushroom used.
- Most wild mushrooms can be used for this recipe, but I would recommend firmer fleshed mushrooms. Example: lobster mushrooms, young dryad saddle, chicken of the woods, etc.
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