Vegetarian Mushroom Hot and Sour Soup Recipe | Healthy, Gluten-Free (2024)

February 3, 2020 // by Phoebe Lapine // 69 comments

5 from 2 votes

Print Recipe Jump to Recipe

I gained a lot of culinary influence from my college friend Salima, but no dish more so than hot and sour soup.

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 the 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 hot and sour soup.

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 Italy, where I had no idea you could even find hot and sour soup. It was her cure all comfort food. And 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, the local Chinese restaurant, 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. 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.

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-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.

The official start of Chinese New Year was last weekend. It’s officially the year of the Rat. I have no idea what that means. But I feel like hot and sour soup is probably the right thing to cure all that comes with it.

with health and hedonism,

Phoebe

Mushroom Hot And Sour Soup

5 from 2 votes

print recipe

This delicious vegetarian, gluten-free spin on classic Chinese hot and sour soup will keep you warm in winter and satiated through lighter months.

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

1 tablespoon refined coconut oil
1 small shallot, sliced
1 bunch scallions, thinly sliced, white and green parts divided
1 pound mixed mushrooms, I used sh*take 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 arrowroot starch or cornstarch
1 large egg, beaten

Instructions

Heat the oil in a large stockpot or Dutch oven. Saute the shallot 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.
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 arrowroot or 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.
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.

Nutrition

Serving: 4g

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

become a HEALTHY HEDONIST! subscribe to get my FREE e-book How to Meal Prep Like a Pro

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Dave says
February 3, 2014 at 11:27 am

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!
Reply
Frankie says
February 4, 2014 at 1:04 pm

I’m going to go get a hangover just so I can make this.
Reply
Sarah Rose says
February 4, 2014 at 5:47 pm

Wow – that looks delicious! I can’t wait to make it – awesome pictures too!
Sarah
whatsarahknows
Reply
Steph says
February 4, 2014 at 7:43 pm

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.
Reply
Alyssa @ My Sequined Life says
February 5, 2014 at 1:26 am

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!
Reply
mindy says
February 8, 2014 at 4:18 am

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.
Reply
- Phoebe Lapine says
  February 9, 2014 at 7:13 pm
  
  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 🙂
  Reply
  See Also
  Easy Ciambella Recipe (Traditional Italian Breakfast Cake)15 Easy Dinner Recipes That Taste Like You're Dining Out How to make the World's Greatest Lasagna Roll Ups Recipe - PinkWhen Authentic Italian Recipe for Limoncello • Mamaguru
  - Christina says
    January 2, 2015 at 3:47 pm
    
    I am excited to make and try this – and agree, as I have thyroid problems as well and soy is a big no no!
    Reply
    - Phoebe Lapine says
      January 4, 2015 at 3:40 am
      
      I hope you enjoy Christina!!
      Reply
- Jenni says
  February 5, 2020 at 9:44 pm
  
  How much onion should I use? It’s not in the ingredients list.
  Reply
  - Phoebe Lapine says
    February 6, 2020 at 9:01 am
    
    sorry I swapped onion for shallots! updating recipe 🙂
    Reply
- Lisa Barba says
  August 26, 2020 at 10:10 am
  
  If this was vegetarian, it wouldn’t have eggs, it would have tofu…..
  Reply
Todd says
February 25, 2014 at 7:25 pm

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?
Reply
- Phoebe Lapine says
  February 27, 2014 at 6:05 pm
  
  it’s a rather quick cooking dish, so I wouldn’t bother. You can make it in 30 minutes tops on the stove.
  Reply
  - Todd says
    March 4, 2014 at 1:07 pm
    
    Had awesome crock pot results yesterday! Just added the egg and cornstarch at the end, and added some steamed chopped bok choy for some fresh greens. Delicious soup!
    Reply
    - Phoebe Lapine says
      March 4, 2014 at 2:11 pm
      
      I’m so glad!! Thanks for reporting back!
      Reply
Amy says
February 28, 2014 at 12:58 pm

I am allergic to eggs. Is there anything that can be used as a binder in it’s place?
Reply
- Phoebe Lapine says
  March 4, 2014 at 2:17 pm
  
  I would simply omit! Will still be delicious.
  Reply
Rasean B says
March 22, 2014 at 3:07 pm

I’m making this tonight and will next you know how this turns out. Thanks for sharing this recipe
Reply
- Rasean B says
  March 22, 2014 at 3:10 pm
  
  ** let you know…. 🙂
  Reply
  - Rasean B says
    March 22, 2014 at 11:51 pm
    
    My hot and sour soup turned out delicious! Better than most restaurants. I added bean sprouts and tofu. This is definitely a keeper. Thank you!!!
    Reply
    - Phoebe Lapine says
      March 23, 2014 at 3:26 pm
      
      yay! I’m so glad to hear it! Such a great easy go-to. Hope you’ll make it again. xo
      Reply
Chelsie says
September 4, 2014 at 5:54 pm

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!
Reply
- Phoebe Lapine says
  September 4, 2014 at 8:03 pm
  
  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
  Reply
Malinda says
October 13, 2014 at 9:31 pm
See Also
Shrimp Pasta with Homemade Cream Sauce Recipe

This soup is awesome! My Chinese husband said it was one of the best hot and sour soups hes had.
Reply
Norm says
December 5, 2014 at 7:09 pm

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?
Reply
- Phoebe Lapine says
  December 11, 2014 at 2:52 pm
  
  That’s so great Norm! I’m glad you enjoyed it. You can add a little sesame oil as a finishing oil or while you’re sauteeing the veggies!
  Reply
clothespin says
January 1, 2015 at 1:24 pm

Oh…. this looks great to make to can! Will add the cornstarch and egg when ready to eat – but otherwise… Might add some green peas, too. And maybe some shredded chicken. This way, I’ll have a nearly ready to eat healthy lunch for the days that I’m not up to cooking!
Reply
- Phoebe Lapine says
  January 4, 2015 at 3:42 am
  
  Let me know how it turns out – your additions sound great!
  Reply
kirsten stewart says
January 17, 2015 at 10:55 am

This looks great! I don’t have tamari on hand, is there a way to make it without it?
Reply
- Phoebe Lapine says
  January 18, 2015 at 3:12 pm
  
  Yes! You can use soy sauce. Tamari is just the gluten-free alternative. Enjoy!
  Reply
Angelica says
January 22, 2015 at 1:44 pm

Just made this on my chilly day off. DELICIOUS!!! I’m fortunate to have an Asian Grocery nearby so I added some toasted soy puffs and bamboo shoots. This recipe is so easy and comforting I almost wish I had a cold …. Almost. THANK YOU FOR THE EXCELLENT RECIPE!
Reply
- Phoebe Lapine says
  January 26, 2015 at 11:01 pm
  
  well I’m glad you don’t have a cold, but hooray for hot and sour soup! Thanks Angelica! xo
  Reply
Lori says
February 2, 2015 at 8:06 am

This soup has always been a favorite! I will be making it this week. Crazy question- I can never chop ginger, let alone mince it. How do you do it properly? Thank you!
Reply
- Phoebe Lapine says
  February 3, 2015 at 7:07 pm
  
  hmmm it just takes a little bit longer to garlic, but i run my knife through it in the same way. You can always add salt to help break it down. Or when in doubt, just use the mini food processor 🙂 Glad you like the soup!
  Reply
Kathryn says
May 13, 2015 at 1:26 am

I never comment on recipes until now. This on is amazingly well put together in many ways. I used Trader Joes BBQ garlic sarrachi x 3 and it was sublime.
Reply
- Phoebe Lapine says
  May 14, 2015 at 4:24 pm
  
  yay! Thanks Kathryn! I’m so glad you took the time to comment. It’s always great to get feedback. Got to get my hands on some of that Joes sriracha! xo
  Reply
M.K. says
June 7, 2015 at 3:15 am

This looks amazing!! I can’t wait to try it? Any thought on how this would freeze?
Reply
- Phoebe Lapine says
  June 8, 2015 at 9:03 am
  
  It freezes great! I have some in mine right now 🙂
  Reply
Monika says
October 15, 2015 at 8:11 am

I have made this several times now – and LOVE IT! I’ve added Kale a few times. Thanks for sharing this. This will be a staple in our home!
Reply
- Phoebe Lapine says
  October 15, 2015 at 3:07 pm
  
  ooo great idea!! love adding leafy greens to everything. Thank you for making! xo
  Reply
Mariah says
October 18, 2015 at 11:42 pm

My good friend and I stumbled across your recipe a few months ago and absolutely LOVE this rendition of hot and sour soup! As vegetarians, we find it hard to get a good veggie hot and sour soup – in both restaurants and cook books. I think the rice vinegar TRULY makes this dish. We now make this soup at least 1-2 times a month. Thanks so much, Phoebe!
Reply
Lin tum says
December 26, 2015 at 8:54 pm

I do not have rice vinegar, can I use palm vinegar?
Reply
- Phoebe Lapine says
  January 8, 2016 at 3:03 pm
  
  I’m sorry for the very delayed response! I’m not used to working with palm vinegar, but I would assume since it’s a small amount that it would be fine? So long as it’s not a vinegar that’s too densely flavored (like a balsamic). Anything neutral will work! I sometimes use plain white (or white wine) vinegar.
  Reply
Christy Sayre says
April 4, 2016 at 10:07 pm

My husband and I love mushrooms, but 14 y/o daughter does not. So sometimes I find ways to sneak them in…
Made this with a base made from 1 or so oz dried oyster mushrooms, reconstituted, cooked til soft with 1 veg boullion from Imagine. Then drained mushrooms, rinsed, and pureed. Added back in the liquid plus more to make 6 cups.
At the end, added baby spinach and Gochujang 02 Sesame from Mother in law’s Kimchi—typical bibimbop sauce. Then floated in a small amount of brown rice for a simple but very tasty meal.
Raves, plus my most sought-after response: “Mom, can I take this in my lunch tomorrow?”
Thanks for the recipe <3
Reply
- Phoebe Lapine says
  April 6, 2016 at 9:44 pm
  
  SUCCESS!!! Well done Christy! Your broth base sounds fabulous, and I always love some Mother in Law’s Kimchi in the mix. Thank you for taking this recipe and making it your own! xo
  Reply
Kaitlyn says
April 12, 2016 at 9:15 pm

This is one of my new favorite things. I want to always have a bowl at hand!
Reply
- Phoebe Lapine says
  April 18, 2016 at 8:35 pm
  
  woohooo!!! I’m so glad! I wish I had some in the freezer at all times too. xo
  Reply
Linda says
August 7, 2016 at 10:15 pm

Very good. I used a whole diced serrano and a half diced jalapeño instead of the Sambal Olek. Nice spice, no preservatives, just seemed more “natural.” I think I used a bit too much ginger and didn’t chop it enough because I had some crunchy ginger bites, but again I really liked it otherwise.
Reply
- Phoebe Lapine says
  August 8, 2016 at 1:43 pm
  
  thanks for the feedback linda! love the addition of jalapeno instead of the pepper paste.
  Reply
LAURA says
January 3, 2017 at 9:48 pm

This is one of my favorite soups and I havhave made it several times using this recipe. It’s is very affordable, quick, healthy, filling and tasty. I usually use oyster mushrooms and add bamboo shoots. I have also added tofu and baby corn in the past. I use better than boullion vegetable base and do not add any additional salt. This time I used a combo of baby Bella, sh*take and Oyster mushrooms. Each time the soup tastes great and never fails to disappoint.
Reply
- Phoebe Lapine says
  January 4, 2017 at 10:15 am
  
  that makes my day Laura!! I’m also a big fan of the better than boullion veggie base. So much more space efficient than stocking cartons and I tend to blow through my homemade veggie stock quickly.Thanks for taking the time to comment!
  Reply
Michael Roberts says
August 26, 2017 at 9:15 pm

Thanks Phoebe, and everyone who commented….I made this earlier this evening and it was amazing. Thanks again.
I can’t work out how to award stars (below), but I am giving this one FIVE STARS
Reply
- Phoebe Lapine says
  September 11, 2017 at 12:46 pm
  
  hehe thanks michael for logging your review!!
  Reply
Jess says
April 10, 2019 at 3:20 pm

I found your recipe a couple years ago. It has been my favorite when just following the simple recipe, but it’s so versatile! Thank you for sharing it with us (and sorry it took so long for me to let you know!)
Reply
- Phoebe Lapine says
  April 18, 2019 at 11:31 am
  
  awe thanks Jess!
  Reply
Kris says
February 24, 2020 at 6:25 pm

Delicious! The whole family enjoyed it. Thank you for this keeper recipe.
Reply
Christine says
February 25, 2020 at 1:52 pm

This looks great! I only have coconut or apple cider vinegar on hand. Will either of those sub? Thank you!
Reply
- Phoebe Lapine says
  February 27, 2020 at 11:02 am
  
  ACV works!
  Reply