Thursday, April 19, 2012

Clear Mushroom (Shiitake, Woodear) Soup - 菇类清汤

When I conjured the image of this clear mushroom soup (coincidentally, a dish conceptualized while cooking  Mushrooms with Udon), there came Chef Ming Tsai in Dr. Oz show talking about a super mushroomy soup for super immunity


Pureed thick cream-based mushroom soup or light, clear-broth mushroom soup for you? I like both but can definitely down a few more bowls of clear soups any day, so clear broth mushroom soup for me, please!

Mushrooms being superfood, is not new to me. Different varieties seem to call different benefits e.g. shiitake mushrooms for boosting immunity (e..g Chicken and Shiitake Mushroom Soup), and crimini mushrooms as the secret to weight-loss (SourceDr. Oz show)

However, mushrooms especially fresh shiitake mushrooms do not come cheap e.g 6-8 pieces of fresh shiitake mushrooms grown locally, cost about $2.80 or more. So many times, when more flavors are required to pump up a dish especially a soup, a mixture of other mushrooms such as woodear, and crimini can be added.



Vegetarian Clear-Broth Mushrooms Medley Soup 菇类清汤
In a lightly oiled and heated pot, aromatize 1-2tbsp finely minced onion, 1 tsp minced ginger for about 3 minutes. Add the carrots and sweat for about 2 minutes. Add a mixture of thinly sliced mushrooms - 3 shiitake, 3 crimini, 5 woodear and continue to sweat, cover the pot and allow the steam to slightly cook the mushrooms. Add in 1tsp soy sauce and 2-3 drops cooking wine. After about 2-3 minutes, add in water/stock to constitute the soup. Allow to come to boil and after that, turn down heat and simmer for 8-10 minutes. Add in frozen corn (already thawed), then garnish with green onions. Ground white pepper to taste.

Note: Non-vegetarians can opt to pump up the proteins by using shrimps. Before aromatizing the onions + ginger + garlic, saute the shrimps in the pot and then set aside after cooked. Return the shrimps to the soup before serving.



Sharing this soup with Souper Sunday

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