Sunday, February 8, 2015

Hot and Sour Mushroom Soup

vegan hot and sour mushroom soup, hot and sour mushroom soup

Hot and Sour Mushroom Soup
So gratifying being able to make some of my favorites soups right here at home; hot and sour soup being one of them.
There was a time when I would save some of my favorite foods for nights out at a restaurant assuming I could never create this myself. However, since my marathon adventures in the kitchen in the last 3 years I’ve learned quite a bit, and realized many of the foods I enjoyed dining out can be enjoyed right here at home and anytime I want. And you know what? It’s probably a lot healthier. 

I’ve made this soup two times in the last 3 days; it’s warming and spicy with a touch of tang. Browning the onions adds wonderful sweetness to the soup, which I wouldn’t skip out on and just takes a few minutes.  I’ve had this without the noodle and just as good but noodle makes it heartier.

Spinach is added when served in bowls; try not to adding it to the pot while cooking.

Tofu added at end just before the soup boils
Sliced green beans
Mung bean sprouts

Serves 3
1/2 medium onion chopped
2 green onions sliced
1/8 tsp red pepper flakes
Sea salt
1 tbsp ginger minced
10 - 12 0z mushrooms sliced I used baby Bella and Flower Shiitaki
2 tsp srirachi sauce
3 tbsp rice vinegar – I used seasoned traditionally brewed
4 cups veggie stock
2 tbsp tamari - gf
3 tbsp fresh lime juice
1 tbsp organic corn starch
Spinach chopped
Asparagus sliced diagonally is pretty – peel the woodsy end
brown rice vermicelli - just a little

1. Cook brown rice noodle in boiling water with a touch of oil for 4 minutes, oil will make noodles a little less sticky when done. Remove from water and set aside covered.

2. Combine the cornstarch with 1tbsp + 1tsp water in small bowl and set aside.

3. Sauté onion, healthy pinch of sea salt and red pepper flakes in oil for 5-6 minutes on medium heat until lightly golden brown, add the ginger and combine 30 seconds, add the mushrooms a small pinch of sea salt and saute 2 minutes, if pan is too dry add 2tbsp veggie broth, stir in the rice vinegar and sauté mushrooms 2 more minutes, they should be reduced by ½ in size at this point. Add the srirachi, tamari and combine, add the veggie broth, lime juice and cook 2 more minutes, add the cornstarch and cook to thicken about a minute or so then turn up the heat,  once it starts to boil turn off the heat,  taste for seasoning and serve.

Add some of the noodles to a bowl with chopped spinach and asparagus, top with the broth and finish with chopped cilantro or parsley.


hot and sour mushroom soup


  1. This recipe was incredibly easy to make, and so flavourful! It made enough for myself and my partner to have large helpings, and for me to have lunch the next day, much to the jealousy of my work mates :)

    1. Hi Tessie! I'm so glad you enjoyed this soup. thanks for taking the time to share this. xox

  2. This looks like such a wholesome bowl, and so flavorful and satisfying. As a vegetarian, I seriously appreciate that. Trying this soon.

    1. Hi Bhiravi,
      thanks so much! hope you enjoy this as much as we do.

  3. Hi! What do you mix the cornstarch with? I can see 1 tsp water but i think you forgot to post what else :)

    1. cornstarch is only mixed with water - this will thicken the soup. In Method
      number 3, it states when to add the starch mixture.


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