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spicy mushroom soup

(1 rating)
aleta1178 avatar
Recipe by
Aleta Hepp
@aleta1178
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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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