Ingredients with Measurements:
- 2 Chinese quinces, peeled and diced
- 1 cup dried shiitake mushrooms, soaked in hot water for 30 minutes and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and ginger in sesame oil until fragrant.
2. Add the diced quince and sliced mushrooms and cook for 5-7 minutes until slightly softened.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Reduce heat and let simmer for 20-25 minutes until the quince is fully cooked and tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Add soy sauce, rice vinegar, salt, and pepper to taste.
7. Serve hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Chinese quince can be substituted with regular quince or pear.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add a pinch of red pepper flakes for some heat.
- Add a tablespoon of honey for sweetness.
Tips and tricks:
- Use a sharp knife to peel and dice the quince as it can be tough to cut.
- Soak the dried mushrooms in hot water for at least 30 minutes to rehydrate them before slicing.
- Blend the soup in batches if using a regular blender to avoid splatters.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of sesame oil and chopped scallions on top.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to thoroughly wash and dry all produce before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Quince is a fruit that originated in China and has been used in traditional Chinese medicine for its health benefits.
Flavor profiles:
- The soup has a slightly sweet and tangy flavor from the quince and rice vinegar, with a savory umami taste from the mushrooms and soy sauce.
Serving suggestions:
- Serve as a light and healthy appetizer or as a main dish with rice or noodles.
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Region: Chinese