It is cold and sunny, and the week is almost over. Not that the weekend will change much because with more snowfall on the way I will still be pretty much locked into the house instead of visiting nice places and leaving the routine behind. Ah, January. I cannot say that I am particularly well-versed in Chinese cooking, i.e. I can’t make a single dish, but this hot and sour mushroom soup reminds me of the take-out at Panda Express, just much much better, and it my first foray in the Chinese cuisine.
Hot and Sour Mushroom Soup (ca. 2 servings)
2 ts roasted sesame oil
2 minced garlic cloves
1 inch minced ginger
4 cup vegetable broth
3 TB soy sauce
1/4 cup mirin (sweet rice vinegar)
2 TB sugar
1 TB srirachi hot sauce
1 TB cornstarch dissolved in 1/4 cup hot water
8 oz sliced cabbage
6 oz sliced shitake mushroom and/or mini portabellas
1 oz rice noodles or udon noodles
Heat toasted sesame oil and sautee the garlic and ginger for 1-2 min. Immediately add the vegetable broth to prevent it from burning. Bring to a boil, then turn down to a simmer. Add all the other ingredients besides the cornstach. Simmer the soup for about 10-15 minutes until the noodles are cooked. Now, add the cornstarch mixed in the water, and simmer for another 5min until the soup has slightly thickened. Serve!