Hot-and-Sour Mushroom Soup with Bok Choy

Photo: Iain Bagwell; Styling: Karen Shinto

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

Yield: Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 15%
  • Protein: 14g
  • Fat: 2.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 29g
  • Fiber: 9.5g
  • Sodium: 1057mg
  • Cholesterol: 0.0mg


  • 10 to 15 oyster mushrooms
  • 10 to 15 shiitake mushrooms
  • 10 to 15 common (button) mushrooms
  • 1 1/2 qts. clear vegetable broth, such as Swanson
  • 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
  • 2 tablespoons thinly slivered fresh ginger, divided
  • 1 large or 2 small red Fresno or jalapeño chiles, seeded and thinly sliced
  • 2 tablespoons rice vinegar
  • About 1/2 tsp. Sriracha or other chili sauce
  • 1 teaspoon toasted sesame oil
  • 3 green onions, thinly sliced
  • About 1/4 cup loosely packed cilantro leaves


  1. 1. Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms. Put in a pot with broth and bring to a boil, covered. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
  2. 2. Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.
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