The Foodist: Oyster Mushroom and Pork Soup

The Foodist: Oyster Mushroom and Pork Soup

This soup is amazing. You must try it.

The Foodist: Oyster Mushroom and Pork Soup. It is good, delicious, fresh and filling. The ingredients are simple but very high quality.

I would pay good money for this soup at a restaurant. It is one of the best meals I have had this fall. I am certain you will love it.

INGREDIENTS

• ¼ cup low sodium tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup (I skipped this because of Jim)
• 1 tablespoon toasted sesame oil
• 1 tablespoon gochujang or 1 teaspoon sriracha
  • (I substituted all the above for pork broth… not vegan I know)
• ½ pound oyster mushrooms or sliced shiitake mushrooms
• 4 ounces noodles
• 1 tablespoon sesame oil or neutral flavored
• 1 cup julienned carrots or coarsely shredded
• 6 green onions cut into 1-inch pieces
• 4 baby bok choy stems trimmed, outer leaves separated, and small inner leaves left attached
• 2 teaspoons toasted sesame seeds for garnish (optional)
  • Thin sliced meat as used in hot pots optional. I used pork shoulder bacon
  • (again not vegan but needed to use…. I would do it again.)
    

DIRECTIONS

1. Make the sauce: In a medium bowl, mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.
   
2. Cut the mushrooms: Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
   
3. Cook the noodles according to the directions on the packet until al dente.
   
4. Cook the mushrooms: Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
   
5. Cook the vegetables: Add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
   
6. Combine the ingredients: Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
   

NOTE: Rick would have added a poached egg.