Ahh fellow readers, I told you I was in a soup mood, and it is continuing. Apparently this soup train is really long, haven’t made it to the caboose yet. This is like that train going by you on the express way that you think has no end in site.
Anyways, since moving to Texas, I will admit I haven’t really found any amazing to die for Chinese Food. Came across this hot and sour mushroom soup on Pinterest from the lovely Phoebe at Feed Me Phoebe and made a few changes to it for our eating. By now I’m sure y’all know I can’t help but make changes to a recipe while I’m cooking!
MUSHROOM SWEET & SOUR SOUP WITH WHOLE WHEAT VERMICELLI NOODLES
Servings: 4/ 255 cal each
- One small yellow onion
- 5 scallions
- 1/3 cup rice vinegar
- 1 tbsp olive oil
- 4 cloves fresh minced garlic
- 1 tbsp fresh grated ginger (can use store paste as well for convenience)
- 1/2 lb pound white mushrooms chopped coarsely
- 1 tbsp sriracha
- 2 tbsp cornstarch
- 1 egg beaten
- 6 cups chicken stock
- 1/2 pkg whole wheat vermicelli noodles
- Heat olive oil in large stock pot on medium-high, then saute onion and scallions until onions become translucent.
- Add chopped mushrooms, and cook until reduced and start to let their juices run into the pan.
- Add garlic, ginger, sriracha, and cook for an additional minute until well mixed and fragrant. Place your vermicelli noodles into room temp water to soften.
- Add vinegar, mix well, add chicken stock and bring to a boil. Once boiling, turn down to simmer for 10 minutes. While soup is simmering, make cornstarch thickener. Add to small bowl cornstarch and 1/3 cup water and mix well.
- Add noodles to the mix, and stir in thickener cornstarch mixture and continue to simmer for another 10 minutes. Once finished, remove from heat and stir in one beaten egg and you are done! Dish out an enjoy!
As always, happy cooking and of course, eating! 😀