Hot and Sour Mushroom Soup

A friend of mine brought me a sample of this soup and it was so simple and delicious, I just had to have the recipe!! I'm in uncharted territory where Asian flavors and cuisine are concerned so I didn't change anything to the original recipe. My only other experience with Asian flavors and spices was when I tackled the very time consuming but delicious Bibimbop.

This recipe is so insanely easy and quick! Very few pictures or explanation is needed- so read on!!

What you need:

10-15 each of oyster, shiitake, and button mushrooms- stem the mushrooms and slice
1- 1/2 quarts of vegetable broth
2 baby bok choy- cut off bottom (discard), then thinly slice stems crosswise, and leaves halved lengthwise
2 tablespoons thinly slivered fresh ginger- divided.
1 large jalapeno- seeded and sliced thinly
2 tablespoons rice vinegar
1/2 teaspoon Sriracha sauce
1 teaspoon toasted sesame oil
3 green onions, thinly sliced.

Be sure to prepare and slice all of your ingredients ahead of time- the cooking time moves fast and you want everything ready and on hand!!

What you do:

Put sliced mushrooms in large pot with broth. Bring to boil, covered. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.

Add bok choy, 1 tablespoon of ginger, and the jalapeno- simmer for 2 minutes.

Remove from heat and add the remaining tablespoon of ginger, stir in vinegar, Sriracha and sesame oil. Add green onions and you're done!! It's that easy!!!

To me, this soup has just the right amount of heat. If you aren't too fond of spicy, you could either reduce the size of the jalapeno or perhaps add less Sriracha sauce. I would do this one to taste preference. Enjoy this delicious, crazy easy soup- especially now that cold and flu season is upon us!


  1. yummy, this soup should be great
    I am a vegetarian and this soup is perfect
    Brazilian greetings


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