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Mushroom Hot and Sour Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 45 min
  • $$
Gatheredtable

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 1 bunch scallions, thinly sliced, white and green parts divided
  • 1 pound mushrooms, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 teaspoons sriracha
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 6 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1 large egg, beaten

Directions

Prep: 1. Chop onion, scallions, and garlic. Slice mushrooms. 3. Mince/grate ginger. Make: 1. Heat oil in a medium pot over medium-high heat. 2. Saute onions and white part of scallions until softened, about 5 minutes. 3. Add mushrooms and cook 5 minutes more. 4. Add ginger, garlic, and sriracha. 5. Add the soy sauce and vinegar and deglaze the pan. 6. Add the broth and bring to a boil, then reduce heat until the soup is simmering and let cook, stirring occasionally for about 10 minutes. 7. Combine cornstarch and water. After letting soup simmer, whisk corn starch mixture into soup and simmer until thickened, about 10 minutes. 8. Beat the egg. 9. Once soup thickens, remove from heat and slowly pour in egg, using a fork to gently whisk it into soft strands in the soup. 10. Add salt if needed and garnish with the green pieces from the scallions.

Notes

This is also great with chopped tofu, pork, or an egg on top! This soup isn't spicy, however if you prefer milder flavors reduce the vinegar and sriracha by up to half.

Goes great with these recipes

Cilantro Lime Quinoa
Basmati Rice
Jasmine Rice
Seared Broccoli with Garlic
Charred Green Beans
Baby Bok Choy with Sesame Soy Sauce
Garlic Rice
Sesame Ginger Bok Choy
Sesame Broccoli
Simple Quinoa
Bok Choy with Garlic and Ginger
Brown Rice
Basic Broccoli
Basic White Rice
Blanched Green Beans
Everyday Green Beans

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