Mushroom Hot and Sour Soup - healthy egg drop soup to warm us up and help fight the cold.
Course:
Soup
Cuisine:
Chinese
Keyword:
mushroom hot and sour soup
Servings: 4
Author: dieTTaste
-
1
Tbsp
vegetable oil
-
1
onion,
chopped
-
1
lb
mushrooms of your choice,
sliced
-
1/2
tsp
powdered ginger
-
3
cloves
garlic,
sliced
-
2
tsp
sriracha
-
1/4
cup
tamari,
or to taste
-
1/4
cup
rice vinegar
-
2
Tbsp
cornstarch
-
6
cups
vegetable stock
-
1
tsp
sugar
(optional)
-
1
egg
-
sesame oil
-
In a large pot, cook onion in vegetable oil.
-
Add mushrooms and cook for about 5 minutes
-
Add powdered ginger, garlic, and sriracha and cok 1 more minute.
-
Pour in tamari, rice vinegar and vegetable stock. Simmer for ybout 10 minutes-
-
In a small bowl, mix cornstarch and 1/3 cup water. Add to pot and simmer until soup is slightly thickened, about 10 minutes.
-
Whisk the egg in a small bowl. Slowly pour egg into the soup while quickly stirring with a whisk. Remove from heat and serve.