Hot and Sour Shiitake Mushroom Soup | CUESA

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Hot and Sour Shiitake Mushroom Soup


Cookbook Authors Anna Lappé and Bryant Terry.

Serves 2


2 tablespoons arrowroot
3 tablespoons cold water
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
½ teaspoon freshly ground white pepper
1 teaspoon extra-virgin olive oil
½ serrano chile, seeded and finely chopped
1 cup thinly sliced shiitake mushrooms
3 cups vegetable stock
½ tablespoon toasted sesame oil for drizzling


  1. In a small bowl combine the arrowroot and 3 tablespoons cold water and mix well until the arrowroot is dissolved. Add the tamari, rice vinegar, lime juice, and white pepper. Mix well and set aside.

  2. In a medium pot over medium heat, warm the olive oil. Add the chile and mushrooms and sauté for 3 minutes, stirring well, until softened.
  3. Add the vegetable stock, raise the heat, and bring to a boil. Reduce the heat and simmer for 7 minutes.
  4. Add the arrowroot mixture to the soup, stirring constantly until thickened, about 2 minutes. Remove from the heat.
  5. Ladle soup into two bowls, drizzle each serving with sesame oil, and serve immediately.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »