Shaoxing Wine Mushroom Soup Recipe Kit Recipe

About this recipe

Indulge in the rich, umami flavors of our Shaoxing Wine Mushroom Soup Recipe Kit, a comforting and aromatic dish perfect for any occasion. This kit includes premium ingredients like fresh mushrooms, ginger, garlic, and Shaoxing wine, combined to create a deeply flavorful broth. Enhanced with thick soy sauce and seasoned to perfection, this soup is a delightful balance of savory and earthy notes. Easy to prepare with step-by-step instructions, it’s a gourmet experience you can enjoy at home. Order now on the AnyFeast website or app and bring the warmth of this exquisite soup to your table!

Ingredients

• 100 g Garlic
• loose Ginger
• 500 g Onion
• 250 g Carrot
• 1 pack Mushrooms Button
• - Vegetable Stock Cubes
• 1 bunch Spring Onion
• 150 Ml Yutaka Shaoxing Rice Wine, 150Ml
• - Shiitake Mushrooms
• 90 g Dark Soy Sauce
• 200 g Table Salt
• 500 g Sugar
• 500 Ml Champion Oil

Instructions

1. 1. Gather all ingredients: 200g mixed mushrooms (button, shiitake, oyster), 1 tbsp vegetable oil, 1 small onion (finely chopped), 2 garlic cloves (minced), 1-inch ginger (grated), 1 medium carrot (sliced), 1 small bell pepper (sliced), 4 cups vegetable stock, 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp cornstarch (mixed with 2 tbsp water), salt to taste, and chopped spring onions for garnish.
2. 2. Clean the mushrooms thoroughly with a damp cloth and slice them into even pieces.
3. 3. Heat the vegetable oil in a large pot over medium heat.
4. 4. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant and the onions turn translucent.
5. 5. Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown slightly.
6. 6. Add the sliced carrot and bell pepper to the pot. Stir well and cook for another 3-4 minutes.
7. 7. Pour in the vegetable stock, Shaoxing wine, soy sauce, and sugar. Stir to combine all ingredients.
8. 8. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 10-15 minutes until the vegetables are tender.
9. 9. Stir in the cornstarch mixture to thicken the soup slightly. Cook for another 2-3 minutes.
10. 10. Taste the soup and adjust the seasoning with salt if needed.
11. 11. Remove the pot from the heat and ladle the soup into serving bowls.
12. 12. Garnish with chopped spring onions and serve hot.