Hot and Sour Mushroom Soup

This Hot and Sour Mushroom Soup has lots of flavour and you can customize the ‘kick’! Nothing bland about this soup!

I love this soup in cooler weather. It is beefy-although there is no meat in it – and spicy and filling. Despite all that it is fairly low in calories.

You can make this vegetarian by using vegetable or mushroom broth instead of beef broth. It will also be gluten free if you use gluten free tamari.

The rice vinegar in the soup already gives it a bit of bright heat. You can add sriracha or hot sauce to suit your taste. I find 1 tsp of Franks hot sauce works for our family but we are on the lower end of the heat tolerance scale.

I have had Hot and Sour soups in restaurants that burned your lips! Not my cup-of-soup so to speak but you have that option!

I like to mince the mushrooms and onions because I like to sip this out of cup. If you plan to serve it in bowls you could use sliced mushrooms if you like.

The cornstarch and egg give it a bit of body and texture. Perfect for a cold winter day!

Wine Pairing

This would work well as a first course serve with an aged wine that has forest floor, mushroom descriptors like an aged Pinot Noir. The salt and acid from the tamari and vinegar will help mitigate all that umami from the mushrooms, which can make a wine taste bitter and astringent. I would lean toward a low tannin, fruity red or an unoaked white.

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Hot and Sour Mushroom Soup
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Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 Tbsp vegetable oil
  • 1 small yellow onion
  • 1 bunch green onions white and light green parts divided
  • 1 lb mixed mushrooms I use Cremini chopped fine
  • 1 inch fresh ginger grated
  • 2 cloves garlic minced
  • 1-2 tsps sriracha sauce or Franks' Hot Sauce to taste
  • 1/4 cup tamari or soy sauce
  • 1/4 cup rice vinegar
  • 6 cups beef broth or vegetable broth for vegetarian
  • 2 Tbsps cornstarch
  • 1 large egg whisked well
Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 Tbsp vegetable oil
  • 1 small yellow onion
  • 1 bunch green onions white and light green parts divided
  • 1 lb mixed mushrooms I use Cremini chopped fine
  • 1 inch fresh ginger grated
  • 2 cloves garlic minced
  • 1-2 tsps sriracha sauce or Franks' Hot Sauce to taste
  • 1/4 cup tamari or soy sauce
  • 1/4 cup rice vinegar
  • 6 cups beef broth or vegetable broth for vegetarian
  • 2 Tbsps cornstarch
  • 1 large egg whisked well
Hot and Sour Mushroom Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a Dutch oven large enough to hold the final soup. Saute the onions and white parts of the green onions about 5 minutes. Add the mushrooms and cook another 5 minutes until liquid starts to release.
  2. Add the ginger, garlic and hot sauce. Cook 1 minute.
  3. Add the vinegar and tamari and stir in. Add the broth and bring to a boil. Reduce heat and simmer 10 minutes to mix flavours. Meanwhile shake the cornstarch and 1/3 cup of water in a small jar til well mixed and a small slurry is formed. Add slurry to the pot and simmer another 10 minutes til thickened, stirring occasionally.
  4. Remove from heat and stir in the whisked egg. It will form stringy bits. Garnish with green onion bits and serve.
Recipe Notes

Nutrition Facts
Hot and Sour Mushroom Soup
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 44mg 15%
Sodium 2212mg 92%
Potassium 534mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 12g 24%
Vitamin A 3%
Vitamin C 17%
Calcium 2%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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