The Foodist: Oyster Mushroom and Pork Soup
The Foodist: Oyster Mushroom and Pork Soup
The Foodist: Oyster Mushroom and Pork Soup. It is good, delicious, fresh and filling. The ingredients are simple but very high quality.
I would pay good money for this soup at a restaurant. It is one of the best meals I have had this fall. I am certain you will love it.
INGREDIENTS
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup (I skipped this because of Jim)
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang or 1 teaspoon sriracha
- (I substituted all the above for pork broth… not vegan I know)
- ½ pound oyster mushrooms or sliced shiitake mushrooms
- 4 ounces noodles
- 1 tablespoon sesame oil or neutral flavored
- 1 cup julienned carrots or coarsely shredded
- 6 green onions cut into 1-inch pieces
- 4 baby bok choy stems trimmed, outer leaves separated, and small inner leaves left attached
- 2 teaspoons toasted sesame seeds for garnish (optional)
- Thin sliced meat as used in hot pots optional. I used pork shoulder bacon
- (again not vegan but needed to use…. I would do it again.)
DIRECTIONS
- Make the sauce: In a medium bowl, mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.
- Cut the mushrooms: Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
- Cook the noodles according to the directions on the packet until al dente.
- Cook the mushrooms: Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
- Cook the vegetables: Add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
- Combine the ingredients: Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
NOTE: Rick would have added a poached egg.