Chinese Hot and Sour Soup Recipes

Ingredients:

• 1 oz. of dried black mushrooms (fungus) or regular fresh mushrooms, sliced
• 2 Tbsp. of oil
• 1 inch piece fresh ginger, grated
• 1 Tbsp. red chile paste or hot sauce
• 1/4 pound of any meat or tofu
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 tsp. salt
• pinch of sugar
• 2 quarts chicken, beef, or veggie stock
• 3 Tbsp. cornstarch mixed with 1/4 cup water
• chopped green onions and cilantro leaves, for garnish

Directions:

By attosa from Los Angeles, CA

I definitely want to try this but I have a question. You attached a photo of some Chinese black fungus yet there is no fungus in the ingredient list. Did you forget to list it in the ingredients, or did you choose the wrong photo? If it's part of the recipe, when do you put it into the soup?

Editor's Note: Those are the dried mushrooms (fungus) that are the first ingredient. "1 oz. of dried black mushrooms or regular fresh mushrooms, sliced". I have added the word fungus to the ingredients to make it more clear.

Hello :) The fungus strips are the dried mushrooms in the recipe. Just follow step one to reconstitute them. You can just use fresh mushrooms or something completely different. I use the fungus strips aka "wood ear mushrooms" because I love the crunchy texture. Sometimes if I don't have any, I'll drop in long strips of thin cabbage at the very end of cooking the soup so it has the same crunchiness. It's very versatile! Hope you enjoy it!