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Hot & Sour Mushroom Soba Soup

Hot & Sour Mushroom Soba Soup

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Submitted by lnhards

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Hot and sour mushroom soba soup is the home-kitchen take on hot and sour soup, scaled down and dressed up with chewy buckwheat soba noodles. The base brings the unmistakable Chinese takeout flavor: white pepper for heat, rice vinegar for sour, and sliced mushrooms with bamboo shoots for that classic earthy texture.

The heat in this soup comes from white pepper, not chilies. White pepper has a sharper, more pungent burn than black pepper that hits the back of the throat the way authentic Sichuan-style hot and sour does. A quarter teaspoon is enough. More and the soup turns medicinal.

Rice vinegar provides the sour. Three tablespoons sounds aggressive, but the long simmer and starch from the cornstarch slurry mellow it into something balanced. White wine vinegar works as a substitute, though slightly less rounded.

The cornstarch slurry is what gives the soup its silky body. Mixed with warm water before adding (never cold straight to hot broth, that turns lumpy) and stirred in just before the broth reaches a boil. The starch thickens fast.

Serving over soba noodles makes this more meal than starter. Cook the noodles separately, never in the broth, because they release starch that muddies the soup.

Kitchen Tips

  • Use shiitake or oyster mushrooms for deeper umami flavor than button mushrooms.
  • Rinse cooked soba under cold water to wash off surface starch and stop them from clumping.
  • Add a beaten egg streamed in slowly while stirring at the end for a traditional egg-drop finish.
  • A few drops of sesame oil on top just before serving adds aroma without dominating.

Variations

  • Add ½ cup tofu cubes for a protein boost and traditional hot-and-sour texture.
  • Stir in a handful of bean sprouts and chopped cilantro at the end for fresh crunch.
  • Use udon or rice noodles instead of soba for a thicker, more substantial bowl.

Ingredients

4 946
CUPS ML CHICKEN BROTH, LOW SALT
canned
1 237
CUP ML MUSHROOMS
thinly sliced
¼ 59
CUP ML BAMBOO SHOOT
sliced
1 5
¼ 1.3
TEASPOON ML WHITE PEPPER
2 30
TABLESPOONS ML CORNSTARCH
3 45
TABLESPOONS ML WATER
warm
3 45
TABLESPOONS ML RICE VINEGAR
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 453.6
POUND G SOBA NOODLE
cooked to serve *

Directions

Place chicken broth, mushrooms and bamboo shoots in saucepan.

Bring to boil, reduce heat and simmer 5 minutes.

Bring to a boil.

Mix the cornstarch with the warm water.

Add cornstarch mixture and stir a few seconds until thickened.

Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion and bean sprouts if desired.

Serve immediately with soba noodles.

Note: Other vegetables can be used in this recipe, such as broccoli, or Chinese broccoli, other kind mushrooms.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 142 22% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 286mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 41g
Vitamin A 4% Vitamin C 3%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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