Meatless Monday: Mushroom Hot And Sour Soup

Mushroom Hot and Sour Soup | Healthy and Gluten-Free

I gained a lot of culinary influence from my college friend Salima. Her influence did not necessarily come by way of the kitchen, as I’m pretty sure the only thing she attempted to cook while we were living under the same roof was pancakes. They were never attempted during daylight hours and always resulted in batter on the walls and a faint smell of something burning that stuck with us for the week that followed. But she did have excellent (if eccentric) taste in the food she wasn’t making.

Under Salima’s tutelage, I tried escargot for the first time, which she gingerly doused in butter and arranged on toast for my sampling. I also learned to start ordering my steak rare versus medium (what was I thinking?!?). But the most ubiquitous dish in Salima’s diet was a bit less classy than the above. And that was hot and sour soup.

mushrooms

I’ve seen Salima eat hot and sour soup as early as 8am. I’ve seen her eat it in at least 5 different countries, including Rome, where I had no idea you could even find hot and sour soup. It was her cure all comfort food. But most of the times that required curing and comforting, were the times of extreme hangover. If Salima was in a bad state, we all knew to run down the block to Shanghai and come back with a quart container of hot and sour soup to-go.

I’ve never had a problem with eating savory foods for breakfast, especially anything Asian. Before I was gluten-free, weekend dim sum was a hangover tradition. But I had always been more of a miso soup kind of gal before Salima came into my life.

Mushroom Hot and Sour Soup | Healthy and Gluten-Free Mushroom Hot and Sour Soup | Healthy and Gluten-Free Mushroom Hot and Sour Soup | Healthy and Gluten-Free Mushroom Hot and Sour Soup | Healthy and Gluten-Free Maybe it was some wacked out college kid’s placebo effect, but soon all of my housemates and I started adopting Salima’s cure all. And it’s remained a brunch time tradition to this day when we all get together.

The times that I’m at my weakest and most cranky are not really the times I want to be cooking. So perhaps that’s why this hot and sour soup recipe has taken so long to materialize in my kitchen. It’s really easy to make, and has the added benefit of being gluten and MSG-free. Luckily, as I discovered last week, when I’m in good health and spirits hot and sour still tastes delicious, and doesn’t remind me of the times I’ve woken up with my pillow covered in eye makeup.

Mushroom Hot and Sour Soup | Healthy and Gluten-Free Mushroom Hot and Sour Soup | Healthy and Gluten-Free

The official start of Chinese New Year was on Friday. My acupuncturist had a party at her new office and gave a little talk about what to expect from the year of the horse. I wasn’t there, but my friend Whitney reported back that we can expect lots of headaches and STD’s. I have no idea what that means. But I feel like hot and sour soup is probably the right thing to celebrate the year of the horse, and cure all that comes with it.

Xo
Phoebe

Recipes

Mushroom Hot and Sour Soup | Healthy and Gluten-Free

Mushroom Hot And Sour Soup

Prep Time: 10 minutes

Total Time: 45 minutes

Serving Size: 4

Mushroom Hot And Sour Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 1 bunch scallions, thinly sliced, white and green parts divided
  • 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 teaspoons sambal olek or sriracha
  • 1/4 cup gluten-free tamari
  • 1/4 cup rice vinegar
  • 6 cups vegetable stock
  • 2 tablespoons cornstarch
  • 1 large egg, beaten

Instructions

  1. Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.
  2. Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.
  3. Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve.
http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/

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25 Responses to Meatless Monday: Mushroom Hot And Sour Soup

  1. Dave says:

    I haven’t had hot and sour soup since I went gluten free. Your photos look great and make me crave a big bowl of it. Maybe it’ll help chase away the sore throat that I’m trying not to come down with. Thanks!

  2. Frankie says:

    I’m going to go get a hangover just so I can make this.

  3. Sarah Rose says:

    Wow – that looks delicious! I can’t wait to make it – awesome pictures too!

    Sarah
    whatsarahknows

  4. Steph says:

    I love hot and sour soup–I can’t believe it’s something I could actually make at home! Can’t wait to try this.

  5. I am a total sucker for hot and sour soup. I’ll always say I’m going to order something new whenever we have Chinese take-out, but somehow when I’m placing the order “a quart of hot and sour soup” always comes out instead. Deeelicious.

    Love that it’s MSG-free. This is so happening soon!

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  7. mindy says:

    I can’t figure out why you would not include soft tofu cubes (protein, protein!) and sesame oil and szechuan peppercorns. I’ll be adding those in and look forward to it. thx much.

    • Those would be great additions. I personally don’t eat much tofu – soy is a no no for people with thyroid problems, like myself. i justify soy sauce because i can’t live without it. szechuan peppercorns are a little obscure – not something I normally keep on hand. in general, i try to keep my recipes as accessible as possible for those who don’t have access to grocery stores with a good asian foods section. sesame oil is a must though. i don’t know why i didn’t add it either :)

  8. Todd says:

    This looks great! Would it work well as a slow-cooker meal, with all the ingredients cooking on low for 6 hours and then adding the beaten egg and green shallots at the end?

  9. Amy says:

    I am allergic to eggs. Is there anything that can be used as a binder in it’s place?

  10. Rasean B says:

    I’m making this tonight and will next you know how this turns out. Thanks for sharing this recipe

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  13. Chelsie says:

    Made this last night for dinner! Came out perfect. I let it simmer for about an hour because my boyfriend had the cornstarch but it made the flavor richer. I also added tofu and bean sprouts.

    thanks for the recipe!

    • I’m so glad to hear it Chelsie!! Thank you for giving it a try and reporting back! Soups always taste better when they get a little extra love on the stove. So one of the happy accidents of your bf running late! xo

  14. Malinda says:

    This soup is awesome! My Chinese husband said it was one of the best hot and sour soups hes had.

  15. Norm says:

    I am making this now with my daughter. We are just waiting to add the egg… I tasted the broth and it’s delicious! Thanks for the great recipe. We wil definitely be making this again. At what point would you have added the sesame oil and how much?

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