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Print Recipe
Chinese Broth with Mushrooms Recipe
Very easy and quick soup with a sour taste!
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Mushrooms to soak; chop the vegetables: garlic, ginger-finely, carrots into large strips, mushrooms lengthwise into 4 pieces, corn on the cob into 3 pieces.
    Mushrooms to soak;
chop the vegetables: garlic, ginger-finely, carrots into large strips, mushrooms lengthwise into 4 pieces, corn on the cob into 3 pieces.
  2. In a saucepan with vegetable oil fry garlic, carrots, mushrooms, corn cobs, hot pepper-5-10 min.
    In a saucepan with vegetable oil fry garlic, carrots, mushrooms, corn cobs, hot pepper-5-10 min.
  3. Add the hot broth, mushrooms and cook for 10-15 minutes, add the leeks, chopped in thick rings and cook for another 5 min.
    Add the hot broth, mushrooms and cook for 10-15 minutes, add the leeks, chopped in thick rings and cook for another 5 min.
  4. Add soy sauce, rice wine, rice vinegar (or lemon juice). If you want you can add 1 teaspoon of brown sugar, bring to a boil.
    Add soy sauce, rice wine, rice vinegar (or lemon juice).
If you want you can add 1 teaspoon of brown sugar, bring to a boil.
  5. Add the herbs.
    Add the herbs.
  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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