Hot ‘N’ Sour Mushroom & Noodle Soup

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Mushrooms

  Shiitake, dried

  1 oz or 28g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tom Yum Paste

  Aroy-d

  6 tsp or 36g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Rice noodles

  Dry

  2 oz or 57g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Bring the water to a boil, then pour over the dried shiitakes in a heatproof bowl and soak until pliable, 15-20 minutes. Reserve the soaking liquid.
2. Heat a large saucepan over medium-high. Add the sliced white mushrooms, half the chopped scallions, and the tom yum paste. Cook, stirring, until fragrant and the mushrooms start to release moisture, 1-2 minutes.
3. Pour in the vegetable broth and soy sauce and bring to a boil.
4. Lift out the shiitakes, strain the soaking liquid through a fine strainer into the pot, then roughly chop the shiitakes and add them. Stir in chopped cilantro stems (reserve leaves) and the thinly sliced red chili.
5. Add the rice noodles. Reduce to an active simmer, cover, and cook just until the noodles are tender, about 3–5 minutes, stirring once to prevent sticking.
6. Turn off the heat. Stir in the lime juice and most of the cilantro leaves. Taste and adjust lime juice or soy sauce as needed.
7. Divide noodles between bowls, ladle over the hot broth and mushrooms, and garnish with the remaining scallions and cilantro.