Sugar Snap Pea & Shiitake Hot & Sour Soup
Ingredients Splash of Peanut or Canola Oil.
1 1"-2" Piece of Ginger Finely Chopped
3-4 Garlic Cloves Minced.
2-3 Tbsp Miso
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Chili Oil
1 tsp Ancho Chili Pepper
4-5 Shiitake Mushrooms, stems removed, sliced.
1/2 Cup Spring Onions
A handful of Sugar Snap Peas
Heat Oil in Saucepan, Saute Ginger for 2-3 Minutes, Add Garlic & Saute for a further 2 minutes.
Add 3 cups water. Combine Miso and 2 oz warm water in a small bowl and stir to dissolve, add to pan.
Add Soy Sauce, Vinegar, Sesame Oil, and Ancho Pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.
Add Mushrooms and Peas and cook until crisp-tender, about 3-4 minutes.
Add S&P to Taste & Chili Oil for extra heat if desired.