Sea Cucumber and Mixed Mushroom Hot and Sour Soup
A warming Chinese soup combining tender sea cucumber with earthy mushrooms in a tangy, mildly spicy broth. Perfect for cold days or when you need a comforting yet flavorful bowl.
Story
This classic Chinese soup balances sour vinegar notes with a gentle kick of chili. The sea cucumber adds a delightful slippery texture while mushrooms bring earthy depth. It's quick to make and makes an impressive starter or light meal.
Ingredients
dried sea cucumber
2 pieces (about 100g)
mixed mushrooms
200g (shiitake, enoki, or oyster mushrooms)
ripe tomatoes
2 medium
vegetable or chicken stock
6 cups
scallions
3 stalks
fresh ginger
1 inch piece
garlic cloves
2 cloves
rice vinegar
3 tablespoons
chili oil
1 tablespoon (or more to taste)
sesame oil
1 teaspoon
salt
to taste
cornstarch slurry
2 tablespoons mixed with 3 tablespoons water
Instructions
1
Prep the sea cucumber
If using dried sea cucumber, rehydrate according to package directions (usually simmered for 30-60 minutes until tender). Once cooled, slice into bite-sized pieces. If using fresh, simply clean and slice.
2
Prepare the vegetables
Wash all vegetables. Slice the mushrooms into thin strips. Dice the tomatoes into small cubes. Finely mince the ginger and garlic. Cut the scallions into thin rounds, keeping whites and greens separate.
3
Build the flavor base
Heat a large pot over medium-high heat. Add a tablespoon of oil, then sauté the ginger, garlic, and scallion whites until fragrant, about 30 seconds. Don't let them brown.
4
Cook the tomatoes
Add the diced tomatoes and a pinch of salt. Stir-fry until they break down and release their juices, about 3-4 minutes. The tomatoes should become soft and slightly jammy.
5
Simmer the soup
Pour in the stock and bring to a gentle boil. Add the sliced mushrooms and sea cucumber. Reduce heat and simmer for 10-12 minutes until vegetables are tender and flavors meld.
6
Season and thicken
Stir in the rice vinegar, chili oil, and sesame oil. Taste and adjust salt. Slowly pour in the cornstarch slurry while stirring constantly. The soup will thicken slightly to a silky consistency.
7
Serve
Ladle into bowls and garnish with the remaining scallion greens. Drizzle with extra chili oil if desired. Serve immediately while hot.
