Tags
Asian, beef broth, chinese, clear soup, homegrown, japanese, jersey spore shroomery, local produce, mushrooms, organic, osuimono, oyster mushrooms, Soup, soy sauce
Just thinking about this broth gives me a tang in the salivary gland. It’s similar to the flavor of clear soup (also known as Osuimono) served at Japanese restaurants, but with more add-ins and a hint of spice. Although brown is not the most palatable color, note that many Asian sauces use a cornstarch slurry not only to thicken, but to make the mixture glisten. I’ve used that technique as well as stirring in an uncooked egg to achieve the desired viscosity — thin but not watery. The add-ins I chose can be substituted to your taste: cellophane noodles, bamboo shoots, scallion, fresh parsley, red pepper, white onion.
Now for a bit about the star of this dish, the oyster mushroom. As my family, friends, colleagues, boyfriends, dog, and acquaintances know… I’ve not been a fan of mushrooms for the last 25 years. Their versatility though, is undeniable and I’ve committed to opening up a bit to this fungus in my cupboard’s repertoire. These particular mushrooms were grown local to my New Jersey hometown by Jersey Spore Shroomery. If anyone can imagine the tenacity and precision behind this pristine product, it is me, for I am fortunate to know both partners/farmers/artists very well. The company is pesticide-free, constructs its growing apparatus by hand, and is well on its way to official organic status. Because I’m a fan of supporting local businesses and farm fresh produce, I encourage you to check out their Facebook page.
Getting back to the product review though, I found the oyster to be the perfect mushroom for a mushroom unenthusiast. The alabaster color draws you in, it still has the meaty texture of a robust protein-substitute, and the flavor was so delicate, yet so unmistakably mushroom-tasting that I can’t have imagined losing my specialty spore virginity to a better candidate. That being said, make sure you wipe them lightly with a damp cloth and trim the stem as they are quite rigid. Next time, I will be sure to bring the temperature of the broth lower before stirring in the egg so it doesn’t cook too fast and mar the clarity of the broth. Very quick and easy and very flavorful soup for any time of year; bravo to the guys for the perfect mushroom and to me for my bravery 🙂 Bon appetit!
Ingredients:
1 cluster (about 2 pounds) oyster mushrooms
1 large white onion
2 scallions
1/2 lb. cellophane noodles
handful of bamboo shoots
1 egg
1 1/2 quarts beef broth
4 tbsp low sodium soy sauce
1/3 c dry sherry
1 tbsp water, 1 tbsp cornstarch
2 tbsp dark sesame oil
2 tbsp each Ponzu, rice vinegar
the juice from 1 lime
handful chopped fresh parsley
1-2 tsp crushed red pepper flakes
Directions:
1. Heat medium-sized pot with sesame oil. Using a mandolin, slice the onion thinly in rings and add to pot. Chop cleaned mushrooms into bite-sized pieces, removing stems and add to onion and oil. Simmer over medium for 3 minutes.
2. Meanwhile boil water in a small sauce pan, reduce heat, add cellophane noodles. Cook for 5 minutes, drain and snip with kitchen shears so they are easy to spoon up. Set aside.
3. Add the beef broth to the mushroom and onions and bring to a boil. Reduce heat, add sherry, vinegar, Ponzu, and soy sauce. Continue to simmer for 5 or so minutes. Remove from heat and let cool slightly. Mix together 1 tbsp water with 1 tbsp corn starch and add slurry to broth to thicken. Carefully add in one uncooked egg, stirring furiously to incorporate and do not let the egg break the mixture! Stir in noodles and bamboo shoots.
4. Finally, garnish with red pepper, chopped scallions, lime juice, and chopped parsley. Serve piping hot. et Voila!
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- https://www.facebook.com/pages/The-Jersey-Spore-Shroomery/192484224234601