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Chinese Leaf and Mushroom Soup Recipe

Chinese Leaf and Mushroom Soup Recipe - 4-6 servings


450g Chinese leaves

25g Dried Chinese mushrooms

1 tablespoon vegetable oil

75g smoked streaky bacon, diced

2.5cm piece fresh root ginger, peeled and finely chopped

175g chestnut mushrooms, thinly sliced

2 pints chicken stock

4-6 spring onions, trimmed and cut into short lengths

2 tablespoons dry sherry or Chinese rice wine

Salt and freshly ground black pepper

Sesame oil for drizzling


Trim the stems end of the Chinese leaves and cut in half lengthways. Remove the triangular core with a knife, then cut into 2.5cm slices and reserve. Place the dried Chinese mushrooms in a bowl and pour over enough almost boiling water to cover. Leave to stand for 20 minutes to soften, then gently lift out and squeeze out the liquid. Discard the stems and thinly slice the caps and reserve. Strain the liquid through a muslin-lined sieve or a coffee filter paper and reserve. Heat a wok over a medium high heat, add the oil and when hot add the bacon. Stir fry 3-4 minutes, or until crisp and golden, stirring frequently. Add the ginger and chestnut mushrooms and stir fry for a further 2-3 minutes. Add the chicken stock and bring to the boil, skimming off any fat and scum that rises to the surface. Add the spring onions, sherry or rice wine, Chinese leaves, sliced Chinese mushrooms and season to taste with salt and pepper. Pour in the reserved soaking liquid and reduce the heat to the lowest possible setting. Simmer gently, covered, until all the vegetables are very tender, this will take about 10 minutes. Add a little water if the liquid has reduced too much. Spoon into soup bowls and drizzle with a little sesame oil. Serve immediately.

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