Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
Recipe information
Yield
2 servings
Ingredients
1
3
1
2
1
2
½
½
2
1
1
Preparation
Step 1
Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.
Step 2
Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt.
Step 3
Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.
Leave a Review
Reviews (82)
Back to TopAdded bok choy when doing the peas step. Doubled the mushrooms. Did the miso step last to avoid it breaking down. Topped with sesame seeds and green onions.
KMo
Oakland, CA
5/1/2024
This was super quick and mild but solid—will be adding to my rotation!
Joss from Texas
Austin, Texas
5/1/2023
I love this soup so much. It is warming, it is cleansing. I love as is, but when my boyfriend is eating with me, we make udon noodles to make it even hardier. I could have it every night. We doubled or tripled the ginger and garlic, used a dark miso that was warming. Will always return to this recipe.
Anonymous
San Francisco
10/18/2022
Mm yummy! I need some meat in there.
Vek
Los Angeles
5/24/2022
I’m actually astonished by how good this vegan soup is. It’s like a light, cleanse-friendly version of your typical takeout Tom Yum soup. I doubled the recipe, added a splash more apple cider vinegar since I like my Tom Yum on the tangy side, and used tofu instead of egg. Wish I had cilantro to top off at the end, but a squeeze of lime was good enough. Will be making this one again!
Claire
Los Angeles
4/22/2021
SO GOOD! Letting it simmer, really helps to enhance the flavours.
Anonymous
California
4/6/2021
Loved this, but echoing what everyone else has been saying ok the initial recipe being very bland. Added about 5 Tablespoons on vinegar (malt vinegar did a better job than cider). Added fresh chillies, more soy sauce and the big difference maker... 2 tsp of wonton soup base powder. Tasted exactly like a hot and soup soup to me :)
T
London, UK
2/24/2021