Chinese Soup Chengdu
A quick Chinese hot and sour microwave soup from Chengdu with shiitake mushrooms, bell peppers, soy sprouts, soy sauce, vinegar, and honey.
Ingredients
- 1 oz dried shiitake mushrooms
- 1 whole medium onion, finely diced
- 1 whole red bell pepper, finely diced
- 1 whole green bell pepper, finely diced
- 0.3 oz butter
- 3 0.5 oz soy bean sprouts
- 2 tbsp soy sauce
- 2 tbsp rice or white vinegar
- 1 tbsp honey
- 2 cup beef or chicken broth
- 0 to taste salt, cayenne pepper, ginger, five-spice powder
Instructions
- 1
Soak dried shiitake mushrooms in lukewarm water for 30 minutes. Drain and slice into thin strips.
- 2
Finely dice the onion and both bell peppers.
- 3
Place butter and onions in a microwave-safe pan and steam 2–3 minutes at 600W.
- 4
Add bell peppers, bean sprouts, and mushrooms. Stir in soy sauce, vinegar, and honey. Cover and cook at 600W for 10–12 minutes.
- 5
Add broth and season with salt, cayenne, ginger, and five-spice powder. Heat another 5 minutes at 600W.
- 6
Season again if needed and let stand 3 minutes before serving.
- 7
Alternatively, steam vegetables in a pan, pour in broth, and simmer on low heat for about 15 minutes.