Mushroom Hot and Sour Soup

If you go to an Indo-Chinese restaurant, you are bound to order a portion of Hot and Sour Soup. It is one of the most popular dishes on the menu and the best way to start your meal. Soups are the best during cold and rainy weather, and with the monsoon coming in India, this would make a perfect meal for one of those evenings. It takes a few minutes to put together and is lip smacking 🙂


  • Prep time – 15 minutes
  • Cook time – 20 minutes


  • Vegetable Broth – 4 cups
  • Mushrooms (Sliced) – 225 g
  • Bamboo Shoots (2 inches in length and thinly sliced) – 225 g
  • Garlic (Finely Chopped) – 1 tsp
  • Balsamic Vinegar – 1 tbsp
  • Rice Vinegar – 3 tbsp
  • Sambal Oelek – 1 tbsp
    • If you don’t have sambal oelek, use a chilli garlic sauce
  • Soy Sauce – 3 tbsp
  • Brown Sugar – 2 tsp
  • Cornstarch – 2 tbsp
    • Mix the corn starch with 2 tbsp of cold water to make a slurry
  • Eggs (Lightly beaten) – 2
  • Sesame Seed Oil – 2 tsp
  • White Pepper – 1 tsp
  • Green Onions (Sliced) – 8


  1. Take a large pot and add the vegetable broth, mushrooms, bamboo shoots, garlic, ginger, rice vinegar, sambal oelek, soy sauce and sugar. Bring to a boil over medium-high heat then reduce the heat and simmer for 10 minutes
  2. Mix in the cornstarch slurry and mix until the soup has thickened a bit or for 2 minutes
  3. Pour in the beaten eggs while mixing the soup
  4. Add the sesame oil, white pepper, and green onions
  5. Serve and enjoy 🙂 



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