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


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


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.

About Spicy Mushroon Soup

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