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Creamy Mushroom Hot and Sour Soup Recipe — Tangy & Savory Bowl

Mushroom Hot and Sour Soup – a nourishing egg-drop soup to warm you and help fight the cold.

When snow piles up and temperatures drop, there’s nothing better than a steaming bowl of healthy soup. This Mushroom Hot and Sour Soup is a comforting, flavorful option that’s simple to prepare and full of warming spices and umami.

This version is adapted from a recipe by Feed Me Phoebe. I made a few substitutions based on what I had on hand: powdered ginger in place of fresh, and a touch of sweet soy and oyster sauce instead of tamari. A small amount of sugar helps balance the acidity so the soup remains pleasantly sour without overpowering the other flavors.

This recipe is easy to customize—use your favorite mushrooms and adjust the heat and salt to taste. It makes a great starter or light meal when you need something nourishing and quick.

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, heat the vegetable oil and cook the chopped onion until soft and translucent.
  2. Add the sliced mushrooms and cook for about 5 minutes, until they begin to release their juices.
  3. Stir in powdered ginger, sliced garlic, and sriracha; cook for another minute to bloom the flavors.
  4. Pour in tamari (or your chosen soy substitute), rice vinegar, and vegetable stock. Bring to a simmer and cook for about 10 minutes to meld the flavors.
  5. In a small bowl, whisk the cornstarch with 1/3 cup cold water until smooth. Stir the slurry into the pot and simmer until the soup slightly thickens, about 5–10 minutes. Taste and add sugar if you prefer a milder acidity.
  6. Beat the egg in a small bowl. With the soup at a gentle simmer, slowly drizzle the egg into the pot while stirring quickly with a whisk to create thin ribbons. Remove from heat, finish with a few drops of sesame oil, and serve immediately.

 

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