Real Recipes From Real Home Cooks ®

spicy mushroom soup

(1 rating)
Recipe by
Aleta Hepp
Louisville, KY

Low fat and Yummy! This soup is vegan and so filling that you'll never even notice that part even if you are not a vegetarian or vegan. Not really all that spicy in my opinion but I like my food very spicy. It looks like a lot of ingredients but you only use a little of each. If you would like to add a little extra protein, you can easily add an egg near the end of the cooking time, be sure to scramble it before adding.

(1 rating)
yield 6 -8
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For spicy mushroom soup

  • 32 oz
    vegetable stock
  • 14 oz
    firm tofu, cut into bite size pieces
  • 2 - 3 tsp
    red chile paste, to taste
  • 1 tsp
    minced garlic
  • 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
    hot sauce, to taste
  • 2 Tbsp
    worcestershire sauce
  • 4 oz
    shitake mushrooms, sliced
  • 4 oz
    oyster mushrooms, sliced
  • 4 oz
    enoki mushrooms (straw mushrooms), cut into bite-sized pieces
  • 4 oz
    bean sprouts

How To Make spicy mushroom soup

  • 1
    In large sauce pan, combine all ingredients except mushrooms and bean sprouts, bring to a boil.
  • 2
    Add remaining ingredients, reduce heat and simmer 10 to 15 minutes.
  • 3
    Top with chow mein noodles, or other crunchy noodle of your choice.