Black Mushroom Soup with Ginger
You will need dried black mushrooms for this soup. Dried mushrooms have a much longer shelf-life than fresh ones, so you can keep them in the pantry for months, until you are ready to use them. Soak the mushrooms in water for about 25 minutes and then they are ready to add to your favorite Chinese recipes. If you prefer to use another type of mushroom, that is also fine, and of course you will not need to soak them if you opt for fresh ones.
You will need about a pint and a half of water to make this soup but add more if you want more liquid and less if you want more solids. Some people like their soups with just a few bits in there while others like plenty of content and not much liquid, so the amount of water you add is your choice. This recipe contains noodles and they make it more filling. You may use egg noodles or egg-free ones. Choose from fine, medium or thick noodles, depending on your preference.
The Chinese yam is optional and you can replace it with carrot or broccoli if you prefer. As with many other soup recipes, you can make this recipe your own by tweaking the ingredients used. Throw in some chili flakes for a spicier result, or even a splash of soy sauce or sesame oil if you want to boost the Chinese flavor. The ginger, noodles and green onions add a fragrant taste of China but some people like a stronger one.
- 6 oz sliced Chinese cabbage
- 1 oz dried black mushrooms
- 1 tablespoon vegetable oil
- ½ tablespoon sliced fresh ginger
- 3 oz sliced Chinese yam
- 4 oz dried egg noodles
- Water, as needed
- ½ sliced green onion
- Soak the mushrooms in water for 25 minutes.
- Heat the vegetable oil in a pot, then add the mushrooms and ginger.
- Add about a pint and a half of water and bring the soup to a boil.
- Boil for 5 minutes then add the yam and cabbage.
- Simmer for 8 minutes, then add the green onion and noodles.
- Add salt to taste and simmer for 4 minutes more or until the noodles are done.
- Serve immediately.
You can see in the picture how unusual the whole black mushrooms look, and these are added to a lot of authentic Chinese soup recipes because of their visual appeal and of course their wonderful earthy flavor too. The Chinese cabbage is also very nice in this recipe and the noodles make the dish more substantial. This makes a nice treat in the fall or winter because the soup is served hot and the ginger helps to clear the sinuses. As well as being a healthy dish, this is a very flavorful one, and one with typical Chinese ingredients and flavors.
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