Guest Post: Shiitake Noodle Hot and Sour Soup
We have a guest in our kitchen!! Renée Kohlman from Sweetsugarbean is here and she has the perfect comfort food for you to make during these chilly months!
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for over seven years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017. Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For this Shitake Noodle Hot and Sour Soup, I used shiitake mushrooms, but crimini would work as well. Mushrooms are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
With winter knocking on our door, a bowl of soup is not only hearty and delicious, it’s full of good things that will hopefully keep us healthy throughout the cold and flu season. This hot and sour soup is loaded with plenty of mushrooms, garlic, ginger, vegetables and tofu. You could add cooked chicken or pork, but I like the texture that tofu brings to the soup. I also like the noodles, but you could swirl in 2 beaten eggs instead. This soup is a little spicy, a little sour, and a whole lot of delicious. Simple to make, dinner can be on the table in under half and hour. During the busy holiday season, I think we all like the sounds of that!
Shiitake Noodle Hot and Sour Soup
Prep time: 10 minutes
Total time: 30 minutes
- 8 cups of chicken or vegetable stock
- 3 cups thinly sliced cabbage
- 8 ounces shiitake mushrooms, thinly sliced, stems discarded
- 2 carrots, cut into matchsticks
- 1/4 cup rice vinegar
- 1/4 cup low-sodium tamari or soy sauce
- 1 Tbsp minced ginger
- 2 garlic cloves, minced
- 1 Tbsp chili garlic sauce
- 1/4 cup cornstarch
- 100 grams rice stick noodles
- 1 pkg tofu, cut into 1/2-inch cubes
- 1 cup thinly sliced scallions
- 1 tsp sesame oil
- Salt and pepper to taste
- In a large Dutch oven, add the stock, cabbage, mushrooms, carrots, rice vinegar, tamari, ginger, garlic, and chili garlic sauce. Bring to a boil, then turn the heat to medium-low and simmer for five minutes.
- Whisk together the cornstarch and 1/4 cup of water. Stir into the soup. Simmer for a couple of minutes.
- Add the noodles, and cook for a few more minutes. Stir in the tofu and most of the scallions.
- Season to taste. If you want it more sour or hot, adjust accordingly.
- Ladle into bowls and garnish with more scallions and hot sauce. Serve immediately.
Don’t let the cold weather get you down, instead grab a bowl of this soup and stay warm all year long!
Follow Renée’s cooking adventures online at Sweetsugarbean and on Twitter, Facebook, Instagram and Pinterest!