Mushroom hot & sour soup | NY Food Journal

Sour & Hot Mushroom Soup

Course Soup
Cuisine Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Michael Herman


  • 4 dried shiitake mushrooms
  • 1 small handful of dried lily flowers (optional, but great if you have them)
  • 1 qt stock of your choice chicken or vegetable stock are best here
  • 3 oz fresh shiitakes
  • 2 oz enoki mushrooms
  • 8 oz tofu
  • 2 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 2 1/2 tsbp chinkiang vinegar
  • 1/2 tsp ground white pepper
  • 1 tsp sesame oil
  • 2 tbsp finely sliced spring onion greens
  • leftover chicken (optional)


Rehydrate the dried shiitakes and lily flowers

  1. Soak the dried shiitake and lily flowers (if using) by in hot water for an hour (or more)

Prep the mushrooms and heat the stock

  1. Set the stock in a pan to heat up.

  2. Cut the ginger into fine slivers. Trim off and discard the stalks of the soaked mushrooms and thinly slice the caps. To the same for the fresh shiitakes, cutting the caps into wide strips.  

  3. Cut the oyster mushrooms lengthwise into similar thin strips.

  4. Gently pull apart the clumped enoki mushrooms.

  5. Cut the tofu and/or chicken (if using) into strips a similar size to the mushrooms.

Make the soup

  1. Heat oil in a woke over high flame.  Add the ginger and sizzle for a few seconds until fragrant. Then add the mushrooms and lily flowers and stir fry until the mushrooms are half-cooked and begin to color (a few minutes).

  2. Pour in the heated stock and bring to a boil.

  3. Add the tofu and chicken (if using) and stir gently. 

  4.  Season the soup with the soy sauces and salt to taste (it should be fairly salty).

  5. Reduce the heat to a simmer. Add the vinegar and pepper and simmer for around 30 seconds.  Remove from heat and stir in sesame oil.  

  6. To serve: Carefully ladle or pour the soup from the wok into a deep pot or tureen.  Scatter the spring onions over the soup and serve.