SOUP IN THE STYLE OF CHINESE BUTTONS EASY TO MAKE
On the Chinese internet, Button Mushroom Soup has been viewed numerous times, with many people going “gaga” for it. You should give it a whirl because it looks so easy.
It resembles a Yang Chun Mian Noodle Soup base, but it’s cooked with mushrooms instead of lard.
- 8 oz. button mushrooms(the smaller, the better)
- 2 tbsp. of vegetable oil
- 4 cups of water
- 1 1/2 tsp. of light soy sauce
- 2 tbsp. of cornstarch (combined into a slurry with 2 tablespoons water)
- 1/2 cup of cilantro (chopped)
- 1 scallion (chopped)
- Dry the mushrooms thoroughly with a clean kitchen towel after cleaning them. Remove the stems from the plants (you will also add them to the soup).
- Heat a medium soup pot to a medium-high setting on the stove. Add the oil and the mushrooms to the hot pan in a single layer, cup-side up. Avoid waste by including the stems as well.
- Continue to simmer at a medium-low temperature until the mushroom caps are browned, and each cup is filled with liquid (the mushrooms’ juices are escaping, and they’re delicious!). Also, look for browning on the stems. As this pan-frying procedure is critical to establishing the soup’s flavor, avoid stirring at all costs. As a bonus, you should save the mushroom fluids in the caps.
- Add the water and light soy sauce once the mushrooms are nicely browned. Pour in the water and bring to a simmer. Simmer for 5 minutes on medium-low heat, covered and stirring occasionally.
- The cornstarch slurry and salt should be added to taste (if using). After 30 seconds of simmering, the soup should be thickened.
- Add the cilantro and scallions right before serving. Cilantro lovers, rejoice: this soup will take many of your favorite herb.