Savory Hot and Sour Mushroom Soup

Savory Hot and Sour Mushroom Soup

(A deeply flavorful, umami-rich hot and sour soup featuring a variety of mushrooms, tangy vinegar, and a touch of spice for the perfect balance.)

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Ingredients

Mushrooms & Protein:

• 2 cups shiitake mushrooms (thinly sliced)
• 1 cup wood ear mushrooms (rehydrated and sliced) (or substitute with cremini or button mushrooms)
• ½ cup enoki mushrooms (optional, for extra texture)
• 1 block firm tofu (cut into thin strips) (optional, for extra protein)
• 1 large egg (lightly beaten, for egg ribbons) (omit for vegan version)

Vegetables & Aromatics:

• 4 cups vegetable broth (or mushroom broth for extra depth)
• ½ cup bamboo shoots (julienned)
• ½ cup carrots (julienned)
• 2 green onions (chopped, for garnish)
• 1 tbsp ginger (minced)
• 2 cloves garlic (minced)

Broth Seasoning:

• 3 tbsp soy sauce
• 3 tbsp rice vinegar (or black vinegar for a richer tang)
• 1 tsp dark soy sauce (optional, for deeper color and umami)
• 1 tsp sugar
• ½ tsp white pepper (or more for extra heat)
• 1 tbsp chili oil (optional, for spice)
• ½ tsp Sichuan peppercorn powder (optional, for numbing spice)
• Salt to taste

Thickener:

• 2 tbsp cornstarch mixed with 3 tbsp water

Final Garnish & Extras:

• 1 tsp sesame oil
• Extra white vinegar or chili oil for adjusting flavor

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Instructions

1. Prepare the Broth:

   • In a large pot, heat a small amount of oil over medium heat.
   • Sauté garlic and ginger for about 30 seconds until fragrant.
   • Pour in vegetable broth and bring to a simmer.

2. Add Mushrooms & Vegetables:

   • Stir in shiitake, wood ear, and enoki mushrooms.
   • Add bamboo shoots, carrots, and tofu (if using).
   • Let cook for 5 minutes, allowing the mushrooms to release their flavors.

3. Season the Broth:

   • Stir in soy sauce, dark soy sauce, rice vinegar, sugar, and white pepper.
   • Simmer for another 5 minutes.

4. Thicken the Soup:

   • Slowly pour in the cornstarch slurry while stirring continuously.
   • Let the soup simmer for 1-2 minutes until slightly thickened.

5. Create the Egg Swirl (Optional):

   • If using egg, slowly drizzle the beaten egg into the soup while stirring gently to form silky egg ribbons.

6. Final Touches:

   • Drizzle in sesame oil and adjust seasoning as needed.
   • Add extra white vinegar, white pepper, or chili oil for more tang and spice.

7. Serve & Garnish:

   • Ladle the soup into bowls and top with fresh green onions.
   • Serve hot with steamed dumplings, rice, or noodles.

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Why This Version Stands Out?

✅ Rich umami depth from multiple mushroom varieties
✅ Perfectly balanced tangy and spicy broth
✅ Vegan-friendly & customizable (just omit the egg)
✅ Silky tofu & crunchy vegetables add texture contrast

Would you like a fusion version with miso or lemongrass? 😊

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