Hot & Sour Shiitake Mushroom Soup

This vegetarian soup is thick, rich, and brings a bright and spicy change to your usual winter soup rotation. The shiitake mushrooms and other vegetables make a hearty snack or meal on a cold winter’s day. Better than takeout and comes together in 30 minutes!

Serves 4-8

Ingredients

• 8 cups mushroom broth or chicken broth, divided

• ¼ cup cornstarch

• 7 ounces RI Mushroom Co. Shiitake or Baby Shiitake mushrooms, thinly sliced

• ½ each large sweet onion, sliced thin

• 2 each celery stalks, sliced thin

• 1 tablespoon grated fresh ginger

• ¼ cup rice vinegar, or more to taste

• ¼ cup low-sodium soy sauce

• 2 teaspoons chili garlic sauce, or more to taste (sriracha as a substitute)

• 2 large eggs, whisked

• 8 ounces firm tofu, cut into ½-inch cubes

• 8 each scallions, thinly sliced, whites and greens separated (1 bunch)

• 2 teaspoons toasted sesame oil

• Kosher salt, to taste

• White pepper or black pepper, to taste

Directions

1. In a small bowl, set aside ¼ cup of the mushroom or chicken broth and whisk together with cornstarch. Set aside.

2. In a large soup pot over high heat, add the remaining 7¾ cups broth, the sliced RI Mushroom Co. Shiitake or Baby Shiitake mushrooms, sliced onion, sliced celery, grated ginger, rice vinegar, soy sauce, and chili garlic sauce. Bring to a boil, reduce heat to a simmer, and cook uncovered until the vegetables are tender-crisp, about 5 minutes.

3. Stir in the cornstarch mixture and simmer for one minute or until the soup has thickened. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create ribbons.

4. Add the cubed tofu, scallion whites, and toasted sesame oil. Season the soup with kosher salt and white pepper to taste.

5. Ladle the soup into bowls and garnish with scallion greens. Serve immediately.

   Chef’s Notes:

   • The best part about making your own Hot & Sour Soup is adjusting the flavor to your liking! If you like more ‘heat’ add more chili garlic sauce, and if you like more ‘sour’ add more rice vinegar.

   • Try making with a variety of mushrooms from RI Mushroom Co. including sliced Blue Oyster, Lion’s Mane, Maitake or our Chef’s Mix.

   • For more soup recipes from RI Mushroom Co. check out Thai Red Curry Coconut King Trumpet Soup, Chipotle Chili con Hongos (Smokey Mushroom Chili), Wild Rice & Portabella Mushroom Soup and Essential Mushroom Bisque.