Spicy hot and sour mushroom soup

Name: Spicy hot and sour mushroom soup
Total time: 25 min
Ingredients: 1 tbsp Vegetable oil; 15 g Dried tree fungus or wood ear fungus, already shredded if you can get it (optional); 2 Red chillies, finely chopped; 1 Thumb size piece of ginger, julienned; 100 g Daikon/Mooli peeled and julienned; 300 g Shimeji/Beech mushrooms, thick stems cut off and the mushrooms separated, cut in half if large; 1 tbsp Vegetable bouillon powder, mixed into 800 ml of hot water to make vegetable stock; 1 ½ tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 ½ tbsp Rice wine vinegar; 1 tbsp Toasted sesame oil; 2 Spring onion trimmed and sliced; Pinch of white pepper; Chilli oil or chilli crisp to serve; Chopped coriander to serve (optional); Diced tofu (optional)

thegourmetgays.co.uk

There are as many version of hot and sour soup across Asia as there are nourishing chicken soup across Europe, once you master the base of this soup you can make it your own using whatever...

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Ingredients

1 tbsp Vegetable oil
15 g Dried tree fungus or wood ear fungus, already shredded if you can get it (optional)
2 Red chillies, finely chopped
1 Thumb size piece of ginger, julienned
100 g Daikon/Mooli peeled and julienned
300 g Shimeji/Beech mushrooms, thick stems cut off and the mushrooms separated, cut in half if large
1 tbsp Vegetable bouillon powder, mixed into 800 ml of hot water to make vegetable stock
1 ½ tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 ½ tbsp Rice wine vinegar
1 tbsp Toasted sesame oil
2 Spring onion trimmed and sliced
Pinch of white pepper
Chilli oil or chilli crisp to serve
Chopped coriander to serve (optional)
Diced tofu (optional)