Spicy Mushroon Soup

Aleta Hepp


Low fat and Yummy! Not really all that spicy in my opinion but I like my food very spicy. It is vegetarian, but you can make it vegan by omitting the egg, and it is still very good. I only add the egg to bump up the protein. It looks like a lot of ingredients but you only use a little of each.

★★★★★ 1 vote
10 Min
20 Min
Stove Top


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1 box
vegetable stock (32 ounces)
1 pkg
tofu, firm (14 ounces), cut into bite size pieces
2 -3 tsp
red chile paste (to taste)
1 tsp
chile garlic sauce
1/4 c
soy sauce
1/4 c
tamari sauce
3 Tbsp
red wine vinegar
2 tsp
sesame oil
2 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
celery salt
1 - 2 tsp
louisiana hot sauce (to taste)
2 Tbsp
worcestershire sauce
egg, well beaten
1 pkg
shitake mushrooms, sliced
1 pkg
oyster mushrooms, sliced
1 pkg
enoki mushrooms (straw mushrooms), cut into bite sized pieces
8 ounce bag of bean sprouts

How to Make Spicy Mushroon Soup


  • 1In large sauce pan, combine first 12 ingredients, bring to a boil.
  • 2While soup is at a rolling boil, add the well beaten egg very slowly, stirring constantly.
  • 3Add remaining ingredients, reduce heat and simmer 10 to 15 minutes.
  • 4Top with chow mein noodles, or other crunchy noodle of your choice.

Printable Recipe Card

About Spicy Mushroon Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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