Korean hot and sour soup with oyster mushrooms
273 30 минут 4 порции
I will not categorically state about the affiliation of this soup for Korean food, but I fed them to my daughter-in-law is Korean. It is very tasty, fragrant, of course, a little juicy and specific. But spicy food lovers should like. And this soup will help those who are watching their figure and adheres to the Post.
Ingredients for Korean hot and sour soup with oyster mushrooms
- Figure - 2 tbsp
- Oyster mushrooms - 300 g
- Onion - 1 piece
- Ginger - 5 g
- Vegetable oil - 2 tbsp
- Chili - to taste
- Vinegar - 5 tbsp
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Soy sauce - 2 tbsp
- Water - 1500 ml
- Greens - to taste
Step by step instruction of cooking Korean hot and sour soup with oyster mushrooms
Cut the onion into thin quarters, grind the ginger and chilli.
I note that the soup should be sharp.
Take a skillet or heavy-bottomed pan, heat, pour oil and fry onion, ginger and pepper on high heat for 2 minutes.
Wash oyster mushrooms and cut into thin strips.
Put the mushrooms into the pan and fry for 5 minutes over high heat until the liquid is evaporated. Add the soy sauce, rice vinegar, salt, sugar. Stir.
Take the rice, I took Jasmine from the Mistral. It cooked quickly and retains its shape.
Put the rice in a saucepan.
Bring the soup to boil, diminish the heat to minimum and cook with the lid closed, until tender, 20 minutes.
Serve soup hot with greens, I have cilantro.