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

Submitted by SpicyDoc

"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:)"

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 4

ingredients

• 946.0 ml reduced-sodium beef broth (1 big tetra-pac)
• 14.79 ml minced ginger
• 14.79 ml minced garlic
• 1 minced shallot
• 226.79 g ground meat (your choice)
• 5 dried black mushrooms (soaked in hot water for 30 minutes,de-stemmed and sliced)
• 118.29 ml tree ears, soaked and shredded
• 15-20 dried lily buds, soaked, trimmed and cut in half
• 118.29 ml shredded bamboo shoot
• 118.29 ml shredded carrot (pre-shredded from a bag)
• 113.39 g cellophane noodles, soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
• 29.58 ml mushroom soy sauce
• 14.79 ml black vinegar (or more)
• 14.79 ml mirin or 14.79 ml sherry wine
• 1.23 ml white pepper, ground
• 14.79-29.58 ml 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.