RCI-ND.004.0005.001
Bhutani Mushroom Soup
Bhutani Mushroom Soup from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- reduced-sodium beef broth (1 big tetra-pac)1 quart
- 1 tablespoon
- 1 tablespoon
- 1 unit
- ½ lb
- dried black mushrooms (soaked in hot water for 30 minutes5 unitde-stemmed and sliced)
- tree ears½ cupsoaked and shredded
- dried lily buds15-20 unitsoaked, trimmed and cut in half
- ½ cup
- ½ cup
- cellophane noodles4 ouncessoaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
- 2 tablespoons
- black vinegar (or more)1 tablespoon
- mirin or sherry wine1 tablespoon
- white pepper¼ teaspoonground
- 1-2 tablespoon
- green onion1 unitchopped (for garnish)
Method
1
Soak the dried black mushrooms in hot water for 30 minutes, then drain, remove stems, and slice into bite-sized pieces.
2
Soak the tree ears in hot water for 15-20 minutes until softened, then drain and shred into thin strips.
3
Soak the dried lily buds in hot water for 15-20 minutes until softened, then drain, trim the stems, and cut each bud in half.
4
Soak the cellophane noodles in hot water for 10-15 minutes until pliable, then drain and cut into 2-inch lengths.
5
Mince the ginger, garlic, and shallot into fine pieces and set aside.
5 minutes
6
Heat a large pot over medium-high heat and add the ground meat, breaking it apart with a wooden spoon as it cooks for 4-5 minutes until browned and cooked through.
5 minutes
7
Add the minced ginger, garlic, and shallot to the browned meat and stir constantly for 1-2 minutes until fragrant.
2 minutes
8
Pour in the beef broth and bring to a boil, then reduce heat to a simmer.
5 minutes
9
Add the sliced black mushrooms, shredded tree ears, lily buds, bamboo shoots, and shredded carrots to the simmering broth.
3 minutes
10
Stir in the mushroom soy sauce, black vinegar, mirin or sherry wine, and white pepper, then simmer for 10 minutes to allow the flavors to meld.
10 minutes
11
Add the cut cellophane noodles and stir gently to distribute them evenly throughout the soup, then simmer for another 3-5 minutes until the noodles are tender.
5 minutes
12
Taste and adjust seasoning with additional black vinegar or chili oil as desired, then ladle into bowls, drizzle with chili oil, and garnish with chopped green onion before serving.