" What on Earth is in This?" Chinese Mushroom Soup

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Total Time
30mins
Prep
20 mins
Cook
10 mins

I've been compulsively buying various non-perishable foodstuffs from Asian grocers and decided to make something with them. This recipe is EASY and is kind of a cross between Hot and Sour Soup and Ants-climbing-a-tree. Had it the day after drinking too much wine---really helped:)

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Ingredients

Nutrition
  • 1 quart reduced-sodium beef broth (1 big tetra-pac)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 minced shallot
  • 12 lb ground meat (your choice)
  • 5 dried black mushrooms (soaked in hot water for 30 minutes,de-stemmed and sliced)
  • 12 cup tree ears, soaked and shredded
  • 15 -20 dried lily buds, soaked, trimmed and cut in half
  • 12 cup shredded bamboo shoot
  • 12 cup shredded carrot (pre-shredded from a bag)
  • 4 ounces cellophane noodles, soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
  • 2 tablespoons mushroom soy sauce
  • 1 tablespoon black vinegar (or more)
  • 1 tablespoon mirin or 1 tablespoon sherry wine
  • 14 teaspoon white pepper, ground
  • 1 -2 tablespoon chili oil (the kind with the seeds and bits floating on the bottom-shake it up before using)
  • 1 green onion, chopped (for garnish)

Directions

  1. Pour stock into big sauce pan, add ginger,garlic and shallots. Bring to a boil.
  2. Add ground meat and poach until cooked, breaking into chunks as you go.
  3. Add everything else and simmer for 5-10 minutes, adding more vinegar or chile oil to taste.
  4. The ingredients soak up a lot of the broth so I didn't bother trying to thicken it.
  5. Ladle into bowls,sprinkle with green onion, and be vague when your DW/DH asks about it.