Hot-and-Sour Mushroom Soup

Name: Hot-and-Sour Mushroom Soup
Yield: Makes 6 cups
Ingredients: 1 tablespoon avocado or extra-virgin olive oil; 1 tablespoon avocado or extra-virgin olive oil; 1 large garlic clove, minced; 1 tablespoon grated fresh ginger; 8 ounces shiitake, king oyster, or cremini mushrooms, thinly sliced; 8 ounces shiitake, king oyster, or cremini mushrooms, thinly sliced; 8 ounces shiitake, king oyster, or cremini mushrooms, thinly sliced; 5 cups vegetable, mushroom, or chicken broth, divided; 5 cups vegetable, mushroom, or chicken broth, divided; 5 cups vegetable, mushroom, or chicken broth, divided; 3 tablespoons soy or tamari sauce; 3 tablespoons soy or tamari sauce; 3 tablespoons seasoned rice vinegar; 1 to 2 teaspoons chili-garlic paste or sriracha sauce; 1 to 2 teaspoons chili-garlic paste or sriracha sauce; ½ to 1 teaspoon toasted or dark sesame oil; ½ to 1 teaspoon toasted or dark sesame oil; ¾ teaspoon cracked black pepper; 8 ounces cubed firm or baked tofu; 8 ounces cubed firm or baked tofu; 3 tablespoons cornstarch; 1 large egg, lightly whisked; 3 green onions, thinly sliced

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This well-seasoned soup balances tangy vinegar with earthy mushrooms and tofu, creating a dish that’s comforting yet zesty. Its rich, savory broth and contrasting textures make it a favorite for chilly days or whenever you’re craving bold flavors.

Ingredients

1 tablespoon avocado or extra-virgin olive oil
1 large garlic clove, minced
1

Soup
Vegan
Gluten-free

Method

Heat oil in a Dutch oven or soup pot over medium heat. Add garlic and ginger; sauté for 30 seconds or until fragrant. Add mushrooms; cook, stirring frequently, for 3 minutes. Stir in 4½ cups broth, soy sauce, vinegar, chili paste, sesame oil, and pepper.

Bring to a gentle boil; stir in tofu.

Combine remaining ½ cup broth and cornstarch in a small bowl, stirring until smooth. Sti