Usuba
Spicy Chinese Oyster Mushroom Soup
Aromatic mushroom soup with spices and a characteristic tanginess. Oyster mushrooms are sautéed with onions, ginger, and chili, then simmered in chicken broth with rice vinegar and soy sauce. The soup is thickened with cornstarch and egg, served with fresh green onions.
- Total
- 20 min
- Standard serving
- 459.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Heat oil in a pan over high heat and fry the sliced onion, ginger, and chili pepper for a few minutes. Add thinly sliced oyster mushrooms and cook, stirring constantly, until they release their juice. Remove from heat.
- 2
Step 2
When the chicken broth is ready, remove the chicken and add the sautéed mushrooms to the pot. After a few minutes, pour in the soy sauce and rice vinegar, add salt and sugar to taste.
- 3
Step 3
Dissolve the starch in water in a separate bowl and pour it into the broth. In a few minutes, the soup will thicken.
- 4
Step 4
Beat the egg in a bowl and, stirring the soup constantly, pour it into the pot in a thin stream.
- 5
Step 5
Chop the green onions and add to the soup. Serve hot.
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