Shitake soup

JanaBy Jana    

October 26, 2014

Shitake soup 0 5 0
  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 4 Servings


1For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.


3For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.


1 tbsp groundnut oil

2.5cm/1in piece fresh root ginger, peeled and thinly sliced

2 handfuls fresh shiitake mushrooms, sliced

1 red chilli, de-seeded, finely chopped

1 tbsp Shaoxing rice wine or dry sherry

700ml/1 pint 5fl oz vegetable stock

220g/8oz canned bamboo shoots, drained and rinsed

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Chinese black rice vinegar or balsamic vinegar

pinch ground white pepper

1 tbsp cornflour mixed with 2 tbsp cold water

For the noodle 'pot'

200g/7oz cooked egg noodles

2 small handfuls beansprouts

8 baby sweetcorn, sliced

1 spring onion, sliced

100g/3┬Żoz cooked chicken, shredded


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