Name: Shiitake Hot & Sour Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 6 cups vegetable or chicken broth; 8 oz fresh Shiitake, stems removed, caps thinly sliced; 1/2 cup thinly sliced bamboo shoots (canned, drained); 8 oz firm tofu, cut into 1/4-inch matchsticks; 3 Tbsp soy sauce; 3 Tbsp rice vinegar (or Chinese black vinegar); 1 tsp sugar; 1 tsp toasted sesame oil; 3/4 tsp ground white pepper (key — don't sub black); 2 Tbsp cornstarch whisked into 3 Tbsp cold water; 2 large eggs, lightly beaten; 2 scallions, thinly sliced; Chili oil, to taste

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Shiitake Hot & Sour Soup

Vegan swaps inside

The Chinese-American takeout classic, properly homemade. Shiitake's earthy depth is the backbone; vinegar and white pepper carry the heat-and-tang. Comes together in 20 minutes if you have the pantry stuff.

10min Prep

20min Cook

30min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Make it vegan

Use vegetable stock instead of chicken or pork stock. Skip the egg ribbon (or use silken tofu cubes for the same silky body). Confirm your chili paste is plant-based — most are.

MotorSpores test kitchen

Steps

Bring broth to a simmer in a large pot. Add Shiitake caps + bamboo shoots. Simmer 6 minutes.

Stir in tofu, soy sauce, vinegar, sugar, sesame oil, and white pepper. Simmer 3 minutes — taste, adjust for the sour/spicy balance.

Re-whisk the cornstarch slurry; pour it into the soup while stirring. Cook 1 minute — soup thickens to a gentle gloss.

With the soup at a slow steady stir, slowly drizzle the beaten eggs into the pot in a thin stream. Stop stirring. Wait 10 seconds for the ribbons to set.

Gently stir once more. Ladle into bowls. Top with scallions + chili oil to taste.

Shiitake Hot & Sour Soup

Steps

Other ways to cook Shiitake

Soy-Glazed Shiitake over Rice

Shiitake Dashi for Ramen or Noodle Soup