Last Updated June 18th , 2021
A light and delightful soup, full of the rich and subtle natural flavors of commonly available mushrooms. Easy, warm and nutritious, it can also be served as a light meal for any day of the year.
You can use whatever mushrooms you have. Using a mix of different mushroom species , as well as a mix of fresh and dried mushrooms, will help bring depth to the flavor. Chinese cabbages, with their mellow flavor and a soft texture, are often used to compliment natural umami-intense ingredients including mushrooms and seafoods in Chinese cuisine.
MIXED MUSHROOM SOUP
MAKE 4 servings PREPARATIONS 5 min plus soaking COOKING 5 min
- 4 fresh or rehydrated Shiitake mushrooms *
- A handful of Golden Needle (Enoki) mushrooms *
- 3 to 4 grams of dried Wood ear mushrooms, rehydrated and sliced (optional)
- A quarter of a Chinese cabbage (Napa cabbage), stems and leaves separated then sliced
- 2 fresh garlic cloves, crushed and peels
- 1 tbsp extra virgin olive oil
- Drops of sesame oil
- Sprinkle of Wakame seaweed (optional)
- Boil 1 kettle of water and set aside. Heat a large wok or pot, add the oil, sauté the garlic and Shiitake mushrooms until fragrant, about 10 seconds. Add the cabbage stems and Wood-ears if using, toss for about 60 seconds until the stems start to become tender.
- Add the boiled water into the wok, bring the liquid back to boil on high heat, add the cabbage leaves and the golden needle mushrooms. Keep boiling until the cabbages leaves are tender, about 60 seconds. Remove from heat, serve.
- Add a sprinkle of wakame seaweed and a few drops of sesame oil to the serving bowl. Salt to taste.
- All common editable mushrooms are good options to use in addition to or substitute the mushrooms in this recipe.