Easy Chinese-Style Button Mushroom Soup by: Sarah 0 Comments Jump to Recipe Posted:11/07/2021Updated:11/03/2021 I have seen this Button Mushroom Soup so many times on the Chinese internet, with people going gaga for it.The recipe seemed so deceptively simple, I had to try it.  Well, I can report back that I found this recipe worth sharing with our Woks of Life readers! I liked how Sarah put it: it tastes like a version of a Yang Chun Mian Noodle Soup base, but instead of lard, it’s made with mushrooms.That’s pretty good in my book!  An Adaptable, Useful Recipe This button mushroom soup recipe is extremely simple, with just 8 ingredients (one of which is water!).

The flavor all comes from frying the mushrooms until they’re caramelized and their mushroom juices seep out! Then you add water to make a quick broth, as well as soy sauce for salt and umami.I like to serve it as a light appetizer before a meal, but it also has other uses.Here are some ideas:  Add a beaten egg (using the same method we use for our egg drop soup) to give the soup more protein and perhaps make it a light meal in and of itself. If you don’t have fresh scallions and cilantro on hand, you can use frozen herbs (see our article on how to freeze herbs and aromatics). Skip the herbs and the cornstarch for thickening to make this into a simple stock base for noodle soup, wonton soup, or as a vegetarian stock base for recipes like hot and sour soup. Use t

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