RCI-SP.003.0665.001
Tangy Multi-mushroom Soup
Tangy Multi-mushroom Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- package enoki mushrooms1 small
- 5 to 6 large
- can straw mushrooms1 large
- black fungus mushrooms or any variety of mushroom you're comfy with — I used a dried version of these and they became huge!3 to 4 unit
- 8 cups
- dry sherry or rice wine¼ cup
- ⅓ cup
- 2 tbsp
- 2 to 3 unit
- 3 unit
- ¼ to ½ tsp
- 2 tbsp
Method
1
Clean and thinly slice the shiitake mushrooms, removing and discarding the tough stems. Trim and thinly slice the scallions, keeping the white and green parts separate.
5 minutes
2
In a small bowl, whisk together the cornstarch with a few tablespoons of cold water until a smooth slurry forms. In a separate bowl, lightly beat the egg whites until just broken up and fluid.
3 minutes
3
Pour the water into a medium saucepan and bring it to a gentle boil over medium-high heat. Add the sliced shiitake mushrooms and the white parts of the scallions to the pot.
5 minutes
4
Stir in the soy sauce, cider vinegar, and white pepper, adjusting quantities to taste. Reduce the heat to medium and let the broth simmer to allow the flavors to meld.
5 minutes
5
Re-stir the cornstarch slurry and pour it slowly into the simmering broth while stirring continuously. Continue to stir until the soup thickens slightly and turns glossy, about 1-2 minutes.
2 minutes
6
Reduce the heat to low, then pour the beaten egg whites in a slow, thin stream into the soup while gently stirring in a circular motion to create delicate silky ribbons. Remove from heat immediately once the egg whites are just set.
2 minutes
7
Ladle the soup into bowls and garnish with the reserved green scallion tops. Serve immediately while hot.