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Hot and Sour Mushroom Soup

Recipe By: @elliewalkerfood

This soup is a must-try, especially if you can get your hands on a good assortment of mushrooms. I get mine from the local markets, where there is usually a dedicated mushroom grower with a good range on offer.

It’s also a good choice if you’re like me and recovering from a cold! The chicken broth, combined with the vinegar and spiciness of chilli, is ideal for soothing and clearing the chest and congestion. Mushrooms are known to be a great source of immune support as well.


  • 150g fresh shiitake mushrooms

  • 1 cup wood ear mushrooms, chopped 1.5cm pieces

  • 1/2 cup shimeji mushrooms

  • 1 small carrot, julienned

  • 1 tsp dried chilli/red pepper flakes or chilli oil, adjust spice to taste

  • 2 tbsp light soy sauce

  • 1 tbsp mushroom oyster sauce

  • 1 tsp ginger, finely grated

  • 1/2 tsp white pepper

  • 6 cups San Elk Organic Chicken Stock

  • 1 tsp sesame oil

  • 1 tsp brown sugar

  • 1/4 cup rice wine vinegar, adjust sourness to taste

  • 2 eggs, whisked

  • 1/4 cup cornflour

  • 1/4 cup water

  • Sea salt to taste

  • 1 shallot/scallion, finely sliced, to garnish


  1. Place chicken stock or broth, ginger, soy sauce, oyster sauce, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.

  2. Once simmering, add vinegar, shiitake, wood ear, shimeji mushrooms and carrot into the soup.

  3. Stir, simmer for 10 minutes.

  4. Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).

  5. When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the silky egg ribbons.

  6. Add more salt or chilli to taste.

  7. Add shallots and enjoy.

  8. I also finished mine with a good drizzle of chilli oil! 🌶️

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