Print Recipe
 Chinese Broth with Mushrooms Recipe
A very light and quick soup with a sour taste!
Course Diet Food Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Separate Food Diet, Special Food Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Diet Food Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Separate Food Diet, Special Food Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Soak the mushrooms; cut vegetables: garlic, ginger - finely, carrots - large strips, mushrooms cut lengthwise into 4 parts, corn on the cob - into 3 parts.
    Soak the mushrooms; cut vegetables: garlic, ginger - finely, carrots - large strips, mushrooms cut lengthwise into 4 parts, corn on the cob - into 3 parts.
  2. In a saucepan with vegetable oil, fry garlic, carrots, mushrooms, corn cobs, hot pepper - 5-10 minutes.
    In a saucepan with vegetable oil, fry garlic, carrots, mushrooms, corn cobs, hot pepper - 5-10 minutes.
  3. Add the hot broth, mushrooms and cook for 10-15 minutes, add the leek, cut into thick rings, and cook for another 5 minutes.
    Add the hot broth, mushrooms and cook for 10-15 minutes, add the leek, cut into thick rings, and cook for another 5 minutes.
  4. Add soy sauce, rice wine, rice vinegar (or lemon juice). If desired, you can add 1 teaspoon of brown sugar, bring to a boil.
    Add soy sauce, rice wine, rice vinegar (or lemon juice). If desired, you can add 1 teaspoon of brown sugar, bring to a boil.
  5. Add the greens.
    Add the greens.
  6. Pour on plates, if desired, add a few drops of sesame oil and a slice of lemon.
    Pour on plates, if desired, add a few drops of sesame oil and a slice of lemon.
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