Onion and shiitake hot-and-sour broth

Onion and shiitake hot-and-sour broth

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  • 4 - 6
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 1 hour
  • Villiera Rhine Riesling 2010


  • 2 onions, finely sliced
  • 3 sticks lemongrass, bruised
  • 4 T fresh ginger, finely sliced
  • Olive oil for frying
  • 1 1/4 cups medium sherry
  • 4 T sherry vinegar
  • 5 t Worcester sauce
  • 3 T honey
  • 4 cups chicken stock
  • 4 T soya sauce
  • 250 g shiitake mushrooms, sliced

Cooking Instructions

Fry the onions, lemongrass and ginger in a little olive oil until golden brown. Deglaze the pan with the sherry and boil for 3 to 4 minutes. Add the sherry vinegar, Worcester sauce, honey and chicken stock and simmer gently for 1 hour.

Slowly add the soya sauce to adjust the salt levels. Tweak the sweet sour levels with the vinegar and honey and, when balanced correctly, strain into a separate pan. Bring back to the boil and add the mushrooms.

Boil for 3 to 4 minutes until just soft and serve immediately.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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