Mushroom Hot & Sour Soup
Updated: Nov 20, 2020
A cleaner version of the Chinese take-out standby
1 tablespoon olive oil
1 pound cremini or shiitake mushrooms, cleaned, stems removed and thinly-sliced
2 garlic cloves, finely-minced
4 cups organic bone broth
1 large pinch chili flakes
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon gluten-free soy sauce
1 2-inch piece ginger, grated
1/2 teaspoon glucomannan powder
Salt and pepper, 3 tbsp water
2 thinly sliced scallions, to garnish
1. In a medium dutch oven or thick-bottomed saucepan, heat olive oil over medium low heat. Add mushrooms, cover the pot, and let the mushroom steam for five minutes, stirring occasionally. Turn the heat up to medium high, add garlic and sauté, uncovered, for one minute, or until mushrooms and garlic start to brown.
2. Add bone broth and chili flakes, using a wooden spoon to scrape up any garlic or mushrooms stuck to the bottom of the pot. Bring the mixture up to a boil, then simmer for five minutes.
3. Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, and ginger in a small bowl. Stir the mixture into the soup. Stir the glucomannan powder into 3 tbsp water immediately mix into the soup (it will set fast if you don't act quickly!) then simmer for one minute, or until the soup is slightly thickened. Add salt, pepper, and chili to taste and serve with sliced scallions on top.