Hot and Sour Mushroom Soup
This spics soup is fairly light in calories but big on taste. Hot sauce and vinegar give it a healthy tang.
Servings: 4 servings
Calories: 136kcal
Ingredients
- 1 tablespoon 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
- ¼ cup tamari or soy sauce
- ¼ cup rice vinegar See note.
- 6 cups beef broth or vegetable broth for vegetarian
- 2 Tbsps cornstarch
- 1 large egg whisked well
Instructions
- 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.
- Add the ginger, garlic and hot sauce. Cook 1 minute.
- 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 ⅓ 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.
- Remove from heat and stir in the whisked egg. It will form stringy bits. Garnish with green onion bits and serve.
Notes
If you don't have rice vinegar, you can substitute white vinegar or white wine vinegar.
Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 2212mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g