Jamie Miller, an insurance agent from Napa, Calif., came up with this hearty soup for an Asian-themed dinner party. She suggests adding a dollop of sour cream if you want to tone down the spiciness.
- 3 oz. dried shiitake mushrooms
- 3 tsp. sesame oil, divided
- 4 large shallots, thinly sliced (11/4 cups)
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. hoisin sauce
- 2 tsp. sriracha chile sauce
- 6 cups low-sodium vegetable broth
1. Pour 4 cups boiling water over mushrooms in large bowl. Soak 30 minutes, and drain. Discard liquid, or reserve for another use.
2. Heat 1 tsp. sesame oil in large stockpot over medium-high heat. Add mushrooms and shallots, and sauté 7 minutes, or until edges of mushrooms and shallots begin to brown.
3. Whisk together remaining 2 tsp. sesame oil with soy sauce, hoisin sauce, and sriracha in small bowl. Pour over mushrooms and shallots, mixing completely. Add broth, and bring to a boil. Reduce heat to medium, and simmer 15 minutes.
- Calories: 176
- Carbohydrate Content: 34 g
- Cholesterol Content: 0.5 mg
- Fat Content: 4 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 665 mg
- Sugar Content: 8 g