Chinese-Style Button Mushroom Soup
User Reviews
4.8
Chinese-Style Button Mushroom Soup
Description
The soup starts with carefully cleaning and drying small button mushrooms, separating caps and stems. Mushrooms are placed cap-side up into hot oil without stirring, allowing them to brown and release their juices. This pan-frying step is crucial for flavor development and maintaining mushroom texture.
After the mushrooms brown, water and light soy sauce are added and brought to a simmer. The soup cooks gently to combine flavors. A cornstarch slurry can be incorporated to give the broth a subtle thickness. Just before serving, chopped fresh cilantro and scallions are stirred in to add fresh herbal notes and color contrast.
The resulting soup balances the earthiness of mushrooms with a savory, slightly thickened broth accented by aromatic herbs. It works well as a light starter or side in a multi-course meal, showcasing a straightforward technique that enhances simple ingredients.
Ingredients
- 8 ounces button mushrooms (the smaller the better)
- 2 tablespoons vegetable oil
- 4 cups water
- 1 1/2 teaspoons soy sauce light
- salt (to taste)
- 2 tablespoons cornstarch (combined into a slurry with 2 tablespoons water, optional)
- 1/2 cup cilantro (finely chopped)
- 1 scallion (chopped)
Instructions
- Wash the mushrooms clean of any dirt, and dry them thoroughly with a clean kitchen towel. Detach the stems (you will add them to the soup also).
- Place a medium soup pot over medium high heat. When the pan is very hot, add the oil and mushrooms cup-side up in a single layer. (Add the stems in too to avoid waste.)
- Reduce the heat to medium, and cook until the mushroom caps are browned, and each cup fills with liquid (that’s the juices in the mushroom seeping out!). Also check the stems for browning. Avoid stirring during this pan-frying process as it’s the key step to developing flavor for this soup. (You also want to keep the mushroom juices in the caps.)
- When the mushrooms are nicely browned, add the water and light soy sauce. Bring to a boil. Cover and simmer for 5 minutes over medium low heat.
- Add salt to taste, and stir in the cornstarch slurry (if using). Simmer the soup for 30 seconds until thickened.
- Just before serving, add the cilantro and scallions. If you like cilantro (like me) this soup can take a lot of cilantro!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 229mg | 10% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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