Mushroom hot & sour soup

Hot and sour soup is a Chinese soup that's savoury, spicy and tangy.

  • 30 mins cooking
  • Serves 6
  • Print
Hot and Sour soup is a Chinese soup that's savoury, spicy and tangy. Packed with mushroom and tofu for a delicious vegetarian meal.
Looking for more vegetarian soup recipes?


  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • 750 grams mixed asian mushrooms, torn coarsely (see tip)
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, chopped finely
  • 2 green onions, sliced thinly
  • 1 tablespoon chinese chilli bean paste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon dried chilli flakes (optional)
  • 1 litre (4 cups) vegetable stock
  • ¼ cup (60ml) chinese black vinegar
  • 2 tablespoons light soy sauce
  • 565 grams can bamboo shoot strips, drained
  • 300 grams firm tofu, cubed
  • 3 teaspoons cornflour
  • coriander leaves, to serve


  • 1
    Heat peanut oil and half the sesame oil in a large heavy-based saucepan over high heat. Add mushrooms; stir to coat in oil. Cook, covered, for 5 minutes or until mushrooms soften but retain their shape. Remove 1 cup of the mushrooms; reserve.
  • 2
    Add ginger, garlic and green onion to the pan; cook, stirring for 2 minutes or until fragrant. Stir in chilli bean paste, ground peppers and chilli flakes.
  • 3
    Stir in stock, vinegar, soy sauce and bamboo shoots; bring to the boil. Reduce heat to medium; simmer for 5 minutes. Add tofu.
  • 4
    Combine cornflour and 2 tablespoons cold water in a small bowl to make a paste; stir into soup. Cook for 2 minutes or until mixture boils and thickens slightly.
  • 5
    Ladle soup into bowls; top with reserved mushrooms and coriander. Drizzle with remaining sesame oil; serve.


We used a pre-packaged mix of mushrooms, containing oyster, shimeji and shiitake.

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