This light and flavorful recipe for Vegetarian Hot and Sour Soup is perfect on a snowy afternoon! This soup is surprisingly filling and warms you up. I love the brightness of the fresh ginger and garlic. This is a great twist on a classic!
1 box of vegetable broth
4 large shiitake mushrooms cleaned and sliced, with the stems removed
3 cloves of garlic, finely minced
3 green onions, finely sliced
2 tablespoons of finely minced fresh ginger
2 tablespoons of olive oil
2 tablespoons of rice wine vinegar
2 tablespoons of cornstarch
1 tablespoon of soy sauce
2 teaspoons of sesame oil
2 tablespoons of water
Red pepper flakes
Salt to taste
In a large pan, sauté mushrooms and garlic in olive oil.
When mushrooms are tender, add the vegetable broth and bring the pan to a boil.
In a separate bowl, whisk together the vinegar, sesame oil, cornstarch, water, soy sauce, ginger, and pepper flakes.
Add this mixture to the mushroom soup and simmer for five minutes.
Remove the pan from heat, ladle into bowls and garnish with green onions.