Mushroom Hot and Sour Soup

Mushroom Hot and Sour Soup – healthy egg drop soup to warm us up and help fight the cold.

There is nothing better than a bowl of hot healthy soup to warm us up while there are huge amounts of snow and very low temperatures outside.

Mushroom Hot and Sour Soup is adapted from the recipe by Feed Me Phoebe. I didn’t have all ingredients needed so I changed it a little bit. I had no fresh ginger so I used powdered ginger instead.

Tamari was not in my pantry and I substituted it with Ketchup Manis (Thais sweet soy sauce) and a little bit of oyster sauce (didn’t include this in a recipe because I didn’t measure it exactly).

The soup was sour as it should be, but I wanted to balance the acidity with a teaspoon of sugar.

I certainly recommend this soup to everyone who needs to fight the cold.

5 from 1 vote

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Mushroom Hot and Sour Soup

Cook Time

27 mins

 

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

Ingredients

• 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

Instructions

1. In a large pot, cook onion in vegetable oil.
2. Add mushrooms and cook for about 5 minutes
3. Add powdered ginger, garlic, and sriracha and cok 1 more minute.
4. Pour in tamari, rice vinegar and vegetable stock. Simmer for ybout 10 minutes-
5. In a small bowl, mix cornstarch and 1/3 cup water. Add to pot and simmer until soup is slightly thickened, about 10 minutes.
6. Whisk the egg in a small bowl. Slowly pour egg into the soup while quickly stirring with a whisk. Remove from heat and serve.

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