This soup is a blend of my two favorite Chinese soups. Hot and Sour and Egg Drop Soup. This hot and sour soup with tofu and shiitakes is a perfect soup for when you are feeling under the weather. It is also great for when you want something warm and nourishing. This soup can easily be made vegan by omitting the egg and is a great main dish if you want to add rice to it.
Tips For Making Hot and Sour Soup
When you are making your soup, you can use vegetable stock or broth. You can also use bouillon cubes .
Start by chopping your mushrooms first. If you are using shiitake mushrooms be sure and remove and throw away the stems. Slice your mushrooms. You could also substitute for cremini or baby bella mushrooms.
Mince your garlic and ginger.
In a medium stock pot and in your oil. Next add in your garlic and ginger. Lastly your mushrooms.
Sweat your mushrooms for 2 minutes or until all of the liquid comes out of the mushrooms’.
While your mushrooms are sautéing you can make your soy sauce mixture. I use coconut aminos instead of soy sauce. This is a great alternative gluten free soy sauce.
Once that is mixed together you can add that and your stock/water to the pot and bring to a boil.
Press out your tofu to remove excess water. I like using 2 plates and pressing the tofu out in-between them. Chop into small bit size chunks.
Next take 2 eggs and crack into a liquid measuring cup. Whisk and slowly add it to your soup in a slow even stream. Mix into soup.
To make it Vegan, use 2 beaten follow your heart egg replacement eggs. Mix 1/8 cup powder with 1/4 cup water. Mix and whisk in soup. For additional egg flavor add in 1 Tsp Black Salt.
Lastly add in the tofu chunks. Let simmer for another 5 minutes. Remove from heat and garnish with chopped green onions.
I also like to add furiyaki seasoning or sesame seeds.
This is a great dish on its own but you can also accompany it with rice.
Hot and Sour Soup
Ingredients
- 1 Tbsp Avocado Oil
- 10 Oz Shiitake Mushrooms Sliced
- 2 Tbsp Ginger Minced
- 2 cloves garlic minced
- 2 Tbsp Sriracha
- 24 Oz Vegetable Stock
- 2 Cups Water
- 2 Tbsp Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tsp Sugar
- 1 Tsp Salt and Pepper
- 1 Lime Juiced
- 2 Eggs Beaten
- 1 Package Firm Tofu Pressed and Cubed
- 6 Scallions Chopped
Instructions
- Saute mushrooms, ginger, garlic in large pot. Sauté until the mushrooms are soft and have given up their liquid.
- Meanwhile, in a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, sriracha and salt and black pepper. Set aside.
- Once mushrooms are cooked, add broth and water. Add soy sauce and vinegar mixture.
- Bring soup to a boil.
- Whisk the eggs together in a measuring cup. While stirring the soup, pour in the eggs in a slow stream.
- Press and chop tofu into cubes.
- Reduce heat to a simmer. Add tofu and Simmer for five minutes.
- Serve topped with scallions.