Uploaded December 2025 | Updated September 2026, 2 weeks ago
Why order out when we can make this easy and flavorful inspired Hot and Sour soup at home.
tworivermushroom.com can be found in Sprouts or order online
dereksarno.com
Hot & Sour Soup
Ingredients
For the Soup:
• 12 dried shiitake mushrooms
• 1 cup boiling water (for soaking)
• 1 block silken tofu, sliced into cubes
• 3 stalks celery, thinly sliced on a bias
• 1 thumb-sized piece fresh ginger, peeled and sliced into matchsticks
• 1 garlic clove, sliced into matchsticks
• 1 17.5oz/510ml mushroom broth (Two River Lion’s Mane broth)
• 2 17.5 oz/510ml Water
• 1 teaspoon whole white peppercorns, freshly ground
• 3 scallions, thinly sliced
• 3 Thai chiles, thinly sliced (optional but worth it)
• 4 tablespoons soy sauce, or to taste
• 5 tablespoons rice vinegar, or to taste
• 2 tablespoons sugar, or to taste
• 1 cup frozen peas
• 2 tablespoons toasted sesame oil
Thickener:
• 2 teaspoons cornstarch
• 2 tablespoons cold water
Instructions
Place the dried shiitakes in a bowl and pour the boiling water over them. Let them soften while you prep everything else. Once pliable, slice them. Keep the soaking liquid; it’s pure umami.
Slice the celery thin on a bias. Cut the ginger and garlic into fine matchsticks. Slice the scallions and Thai chiles.
In a medium pot, combine the mushroom broth, 2 cups of water, the celery, ginger, garlic, and sliced shiitakes along with their soaking liquid. Bring to a gentle boil.
Add soy sauce, rice vinegar, sugar, and the freshly ground white pepper. Taste. Adjust. You’re looking for a balance of salty, sour, warm heat, and earthy depth.
In a small bowl, whisk the cornstarch with cold water to create a slurry. Add it to the simmering broth and cook 1–2 minutes. If you want a thicker, more suspended texture, repeat with another teaspoon of cornstarch.
Gently add the silken tofu into the soup. Add the scallions, Thai chiles, and frozen peas. Simmer just until the peas turn bright. Do not boil hard.
Turn off the heat and finish with the sesame oil.
Why order out when we can make this easy and flavorful inspired Hot and Sour soup at home.
tworivermushroom.com can be found in Sprouts or order online
dereksarno.com
Hot & Sour Soup
Ingredients
For the Soup:
• 12 dried shiitake mushrooms
• 1 cup boiling water (for soaking)
• 1 block silken tofu, sliced into cubes
• 3 stalks celery, thinly sliced on a bias
• 1 thumb-sized piece fresh ginger, peeled and sliced into matchsticks
• 1 garlic clove, sliced into matchsticks
• 1 17.5oz/510ml mushroom broth (Two River Lion’s Mane broth)
• 2 17.5 oz/510ml Water
• 1 teaspoon whole white peppercorns, freshly ground
• 3 scallions, thinly sliced
• 3 Thai chiles, thinly sliced (optional but worth it)
• 4 tablespoons soy sauce, or to taste
• 5 tablespoons rice vinegar, or to taste
• 2 tablespoons sugar, or to taste
• 1 cup frozen peas
• 2 tablespoons toasted sesame oil
Thickener:
• 2 teaspoons cornstarch
• 2 tablespoons cold water
Instructions
Place the dried shiitakes in a bowl and pour the boiling water over them. Let them soften while you prep everything else. Once pliable, slice them. Keep the soaking liquid; it’s pure umami.
Slice the celery thin on a bias. Cut the ginger and garlic into fine matchsticks. Slice the scallions and Thai chiles.
In a medium pot, combine the mushroom broth, 2 cups of water, the celery, ginger, garlic, and sliced shiitakes along with their soaking liquid. Bring to a gentle boil.
Add soy sauce, rice vinegar, sugar, and the freshly ground white pepper. Taste. Adjust. You’re looking for a balance of salty, sour, warm heat, and earthy depth.
In a small bowl, whisk the cornstarch with cold water to create a slurry. Add it to the simmering broth and cook 1–2 minutes. If you want a thicker, more suspended texture, repeat with another teaspoon of cornstarch.
Gently add the silken tofu into the soup. Add the scallions, Thai chiles, and frozen peas. Simmer just until the peas turn bright. Do not boil hard.
Turn off the heat and finish with the sesame oil.
