Dec '25 • Cook & Eat
Peking Soup - 78 cal per serving… :)
4 dried wood ear mushrooms
20 g glass noodles
750 ml water
120 g carrots
50 g oyster mushrooms
1 red chili pepper
100 g smoked tofu
4 tbsp apple cider vinegar
2 tbsp tamari (soy sauce)
1 tbsp coconut blossom sugar
2 tbsp organic cornstarch
2 tsp arrowroot starch
Granular salt and freshly ground pepper
¼ tsp toasted sesame oil
Step 1
Soak the wood ear mushrooms in hot water for 30 minutes, drain them in a sieve, rinse them under running water, and let them drain. Then cut them into strips, removing the tough stems. Soak the glass noodles in hot water for 15 minutes; drain them, let them drip dry, and cut them into bite-sized pieces with scissors.
Meanwhile, peel the carrots and cut them into thin slices. Tear the oyster mushrooms into strips. Remove the seeds from the chili pepper and cut it into thin rings.
Step 2
Bring 750 ml of water to a boil in a pot. Add the carrot slices, the torn oyster mushrooms, the wood ear mushroom strips, and the chili rings. Reduce the heat and simmer gently for about 20 minutes. Then cut the smoked tofu into 1-cm cubes, add them to the soup, and simmer for another 10 minutes.
... Step 3
Season with 4 tablespoons of apple cider vinegar, 2 tablespoons of tamari, and 1 tablespoon of coconut sugar. Then, mix 2 tablespoons of cornstarch with 4 tablespoons of water; mix 2 tablespoons of arrowroot starch with 2 tablespoons of water, add both to the soup, and stir until slightly thickened. Remove the pot from the heat, season the soup with salt and pepper, and drizzle with 1/4 teaspoon of sesame oil.
Divide the glass noodles among three soup bowls, ladle the hot Peking soup over them, and serve.
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Peking Soup - 78 cal per serving… :)
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