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    Home » Recipes » soup and stew

    Chinese Button Mushroom Soup

    Last Modified: October 9, 2022 by Elaine| 2 Comments

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    4 ingredients button mushroom soup that can much better than meat soups. I meet the wonderful juice of button mushroom in the BBQ restaurants. The mushrooms are roasted with medium fire and around ½ tablespoon of juice coming out. We suppose to drink the juice firstly before the mushrooms. The juice is so sweet and full of umami. So I get this way of making this super super easy and yummy button mushroom soup.

    Chinese button mushroom soup|chinasichuanfood.com

    Chinese soups (tomato egg drop soup, lotus root soup, mung bean soup), unlike the creamy western soups, are quite light and play roles similar to drinks and beverages. Although the ingredient list seems quite short and common, they bring fabulous flavors. The soup can be served directly or use as a basic mushroom stock for noodle soups or other stews.

    Chinese button mushroom soup|chinasichuanfood.com

    Instructions

    Wash the mushrooms. Add some vegetable cooking oil and fry the mushrooms surface down so the bottom shape can help to hold the juice. Use slowest fire during the process to avoid burnt bottom.

    Chinese button mushroom soup|chinasichuanfood.com

    Break the mushrooms into smaller pieces with a scoop. Place in 3 slices of ginger and 4-5 green onion sections. Fry until aromatic.

    Chinese button mushroom soup|chinasichuanfood.com

    Add around 800ml water. Bring to boil, season with salt, light soy sauce and white pepper.

    Chinese button mushroom soup|chinasichuanfood.com
    Chinese button mushroom soup|chinasichuanfood.com
    Chinese button mushroom soup|chinasichuanfood.com

    Button Mushroom Soup

    Super easy Chinese button mushroom soup
    5 from 1 vote
    Print Recipe
    Servings 3
    Calories 60 kcal

    Ingredients
      

    • 10 button mushrooms , ends removed
    • 1 tbsp. vegetable cooking oil
    • 4 slices ginger
    • 4 scallion sections
    • 1 tbsp. light soy sauce
    • dash of white pepper
    • ½ tsp. salt

    Instructions
     

    • Clean the mushrooms and remove the ends. Add some vegetable cooking oil and fry the mushrooms surface down so the bottom shape can help to hold the juice. Use slowest fire during the process to avoid burnt bottom.
    • Break the mushrooms into smaller pieces with a scoop. Place in 3 slices of ginger and 4-5 green onion sections. Fry until aromatic.
    • Add around 800ml to 1 L water. Bring to boil, season with salt, light soy sauce and white pepper.

    Nutrition

    Calories: 60kcalCarbohydrates: 2gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 597mgPotassium: 223mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
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    Reader Interactions

    Comments

    1. Alex

      October 10, 2022 at 8:20 am

      5 stars
      Made this for dinner tonight and it was both easy-to-make and tasty. Definitely going to add it to the rotation.

      Reply
      • Elaine

        October 11, 2022 at 8:01 am

        Thanks Alex. This can ba a good soup broth for the other dishes. Hope you enjoy! Happy cooking!

        Reply

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