Hot and sour mushroom soup from Plenty More (page 95) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.83 in the US edition.

  • lorloff on March 22, 2024

    This dish was not worth the effort and was only good but not great. I followed the recipe in the Guardian instead of the book which added the mushrooms twice. Only add them at the end.

  • Ganga108 on February 28, 2022

    This soup is faaaar more complicated than my usual soups. It is a kitchen-sink style approach. He considers this recipe to be a variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour. And, the broth is extraordinary! Hot and sour as promised. Earthy and deep, yet with a lightness too. It was a real surprise. Make double and freeze half. He doesn’t add noodles, but you can. I recommend making double the amount of broth, make the mushroom soup as-is, then decide how to use the second half with the noodles. Mushrooms and noodles. Greens and noodles. Fried tofu and noodles. Whatever takes your fancy.

  • radishseed on January 18, 2021

    I'm going to start by saying this soup is really delicious. I'm going to finish by saying it gave me…stomach trouble. I was trying to figure out if any of the many vegetables in it had gone bad or might have been contaminated, and then I realized--it's all those prunes in the stock. So! I might suggest putting in less prunes or replacing them with another sweet-sour dried fruit, like apricots. Or, if you're already on a prune juice regimen, this soup might fit right in!

  • dinnermints on December 31, 2014

    This soup had great flavor, BUT - this recipe has an error in it! DO NOT add the enoki and white mushroom to the stock to cook for 45 minutes! They're supposed to be added after the stock has been strained. In the recipe (in the U.S. version), you'll see that they're added twice. Unfortunately I didn't see this error until it was too late, and sadly strained the mushrooms out with the rest of the stock veggies because after 45 min all of their flavor went into the broth. I double-checked with the online version on the Guardian's website to be sure. I think the tamarind paste is also supposed to be added at the end instead of to the stock. Otherwise, would make this soup again, making the stock the night before.

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