A little hot, a little sour…perfect for getting the Qi in the body flowing. Be sure to adjust the vinegar and chili oil to your tastes, starting with less and adding in a little more until it pleases your palate.
Ingredients
- 2 cups mixed fresh mushrooms cleaned and sliced
- 1/2 cup firm tofu drained
- 1/2 cup canned sliced bamboo shoots drained
- 1 quart vegetable or chicken broth
- 1/2 cup baby corn drained
- 3 Tbsp rice vinegar
- 1 Tbsp light soy sauce
- 1 tsp mirin
- 1/2 tsp chili oil
- ground white pepper to taste
- 1 Tbsp kudzu root
- 1 Tbsp cold water
- 1 egg white whisked
- 1 tsp sesame seed oil
- 2 spring onions sliced
Servings: servings
Instructions
- If you are using dried mushrooms, cover with hot water and soak for at least 30 minutes before using in the recipe. Drain and trim off stocks of mushrooms. If using fresh mushrooms, dust mushroom tops, trim and discard the stems. Slice large mushrooms like shiitakes or portabellas.
- In large pot, place stock, mushrooms, tofu, bamboo shoots and corn. Heat to boiling and simmer for 5 minutes. Reduce heat. Stir in mirin, vinegar, soy sauce, pepper, and chili oil.
- In a small bowl, combine cold water with kudzu to make a paste. Add mixture to soup and stir to gently thicken.
- Lightly whisk in egg whites until their color changes. Add sesame oil. Adjust flavor as desired. Ladle soup into bowls and top with green onions.
Recipe Notes
This recipe actually spans all 5 flavors. Sour comes from the vinegar and bamboo shoots. Sweet from the mushrooms, the corn, tofu, the broth (if animal) and mirin. Pungent appears in the chili oil and the chives. Bitter appears in bamboo shoots, chives and the vinegar.
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