Sour and hot mushroom soup (Suan la shan zhen tang) from Every Grain of Rice: Simple Chinese Home Cooking (page 242) by Fuchsia Dunlop

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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

  • metacritic on May 16, 2021

    This is terrific and dead easy. I sautéed the mushrooms until browned, used grilled tofu instead of "plain" as that is what I had on hand, and the whole family enjoyed the soup. Will repeat.

  • Frogcake on January 20, 2020

    We loved this soup, which came together quickly. A perfect balance of flavours. Even better the next day.

  • Baxter850 on February 08, 2018

    Salty perfect goodness.

  • Delys77 on January 22, 2015

    For me this was not a successful dish. I'm not sure what I was thinking because I don't particularly like mushrooms that aren't well browned. This recipe calls for you to sauté a large number of mushrooms until partially cooked and then put them in the soup. The result is a large bowl of spongy mushrooms, that even if they were browned would have turned to mush in the soup.

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