This Asian-inspired soup gives off the aroma of earthy mushrooms and fresh ginger as you savor each spoonful. This soup captures the takeout experience and brings it to the comfort of your home.
Asian Mushroom Soup
Servings: 8 Servings
Ingredients
- 8 cups beef broth divided
- 8 ounces of shiitake or baby bella mushrooms thinly sliced and stems removed
- 1 (5 oz) can bamboo shoots drained
- 1 Tbs rice vinegar
- 1/4 cup gluten-free soy sauce
- 1 tsp fresh ginger
- 1 tsp chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs whisked
- 4 green onions thinly sliced
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Put 1/4 cup beef broth in a glass measuring cup or bowl. Set aside.
- In a large Dutch oven, mix together the remaining beef broth, bamboo shoots, rice vinegar, soy sauce, ginger, and chili garlic sauce. Heat over medium-high heat until the soup reaches a simmer.
- Add the cornstarch to the 1/4 cup of beef broth and whisk together until smooth.
- After the soup begins to simmer, pour in the cornstarch mixture. Stir until the soup thickens.
- Stir the soup in a circular motion, drizzle in a portion of the whisked egg in thin streams and continue stirring. Repeat this process until all of the eggs have been incorporated.
- Add half of the green onions and sesame oil. Salt and pepper to taste.
- Garnish with the remaining green onions.
- Serve.
Notes
Be sure to read all labels for gluten-free.
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Discover the irresistible charm of this simple to make dish. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Gluten-Free Pork Lo Mein recipe here.
