Serving
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Hot Sour Mushroom Soup
China - South
  -   Suan La Shan Zhen Tang
Serves
Effort:
Sched:
DoAhead:  
5 soup  
**
1-1/2 hrs  
Yes
This is a southern Chinese version of this well known and well liked soup. It can be made vegetarian or not, as desired, just by changing the stock used. Not only is it easy to make, It reheats very well, so can be made ahead for buffet parties.




4
3/8
3
5
8
1/2
4
1
-------
2
1/4
2-1/2
1
1/3
-------
1
-------
2

oz
oz
oz
oz
in
c
T
---
t
t
T
t
t
---
t
---
Dried Shiitake (1)
Lily Buds (2)
Shiitake, fresh (3)
Oyster Mushroom (4)
Tofu, soft
Ginger root
Stock (5)
Oil
-- Seasonings
Soy Sauce
Soy Sauce, Dark
Black Vinegar
Salt
Pepper (6)
-------------
Sesame Oil
-- Garnish
Scallion greens
PREP   -   (1 hour - 20 min work)
  1. Soak DRIED SHIITAKES and LILLY BUDS in just boiled water for an hour.
  2. Soak FRESH SHIITAKES in just boiled water for 20 minutes and wring them out.
  3. Stem Dried Shiitakes and slice thin. Stem fresh Shiitakes and slice the caps less than 1/4 inch wide. Cut OYSTER MUSHROOMS into strips similar to the fresh Shiitakes.
  4. Tie Lily Buds in knots and mix with Mushrooms.
  5. Cut TOFU into strips of similar size as the Mushrooms, but a bit thicker.
  6. Slice GINGER crosswise very thin, then cut the slices into thin slivers.
  7. Slice SCALLIONS thin for Garnish - green parts only (use the white parts for something else).
  8. Mix all Seasonings items.
RUN   -   (20 min)
  1. In a saucepan, preheat Stock to near a simmer before starting cooking. Keep hot.
  2. In a wok, heat Oil over high flame and stir in Ginger just until aromatic.
  3. Stir in Mushroom Mix and fry stirring until Shiitakes are half cooked, about 4 minutes.
  4. Stir in heated Stock and bring to a boil. Simmer until Shiitakes are fully cooked (about 5 minutes).
  5. Gently stir in Tofu. Bring back to a boil and simmer a minute or so.
  6. Stir in Seasoning mix and bring back to a simmer for about 1 minute.
  7. Take off the heat and stir in Sesame Oil
  8. Serve hot, sprinkled with Scallion greens.
NOTES:
  1. Dried Shiitakes:   [Chinese Black Mushroom] These are available even in most non-Asian markets.
  2. Lily Buds:   [Golden Needles] 3/8 ounce (10 gms) is about 22 count. These are available at just about any East or Southeast Asian market. For soups, they are often tied in a knot after soaking to keep them from tangling. They should be soaked no more than an hour. For details see our Daylily - Golden Needles page.
  3. Shiitakes, Fresh:   These are very common now in North America, and any East or Southeast Asian market should have them. For details see our Shiitake Mushroom page.
  4. Oyster Mushrooms:   I use the small King Trumpet mushrooms now easily available. They are easy to slice to whatever size and shape you need. for details see our Fungus page.
  5. Stock:   In China, a Chicken stock would be used - but using a vegetable stock will make this recipe entirely vegetarian. I suggest the Soybean Sprout Stock on our recipe page Soybean Sprouts & Mushrooms Stock.
  6. Pepper:   The Chinese don't like little black specs, so they use White Pepper. Black Pepper has more flavor, and that's what I use, but then I'm one of those despised barbarians.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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