The Australian Women’s Weekly Food

BOWLED OVER

Test Kitchen Notes

We used a pre-mixed pack of mushrooms, containing oyster, shimeji and shiitake. It’s important to use firm tofu, as it will hold together during cooking. Don’t be tempted to use soft tofu, as it will break up.

MUSHROOM HOT & SOUR SOUP

PREP + COOK TIME 30 MINUTES SERVES 6

1 tablespoon vegetable oil
2 teaspoons sesame oil
750g mixed asian mushrooms, torn coarsely (see Note)
1 tablespoon finely grated fresh ginger
2 cloves garlic, chopped
2 green onions, sliced thinly, plus 1 extra sliced, to serve
1 tablespoon chinese chilli bean paste
½ teaspoon freshly ground black pepper
½ teaspoon ground white pepper
¼ teaspoon dried chilli flakes, optional
1 litre (4 cups) vegetable

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