Hot and Sour Shiitake Mushroom Soup | CUESA

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Hot and Sour Shiitake Mushroom Soup

Source:

Cookbook Authors Anna Lappé and Bryant Terry.

Serves 2

INGREDIENTS

2 tablespoons arrowroot
3 tablespoons cold water
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
½ teaspoon freshly ground white pepper
1 teaspoon extra-virgin olive oil
½ serrano chile, seeded and finely chopped
1 cup thinly sliced shiitake mushrooms
3 cups vegetable stock
½ tablespoon toasted sesame oil for drizzling

PREPARATION

  1. In a small bowl combine the arrowroot and 3 tablespoons cold water and mix well until the arrowroot is dissolved. Add the tamari, rice vinegar, lime juice, and white pepper. Mix well and set aside.

  2. In a medium pot over medium heat, warm the olive oil. Add the chile and mushrooms and sauté for 3 minutes, stirring well, until softened.
  3. Add the vegetable stock, raise the heat, and bring to a boil. Reduce the heat and simmer for 7 minutes.
  4. Add the arrowroot mixture to the soup, stirring constantly until thickened, about 2 minutes. Remove from the heat.
  5. Ladle soup into two bowls, drizzle each serving with sesame oil, and serve immediately.

 

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