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Sugar Snap Pea & Shiitake Hot & Sour Soup

Ingredients Splash of Peanut or Canola Oil.

1 1"-2" Piece of Ginger Finely Chopped

3-4 Garlic Cloves Minced.

2-3 Tbsp Miso

2 Tbsp Soy Sauce

1 Tbsp Rice Wine Vinegar

1 tsp Sesame Oil

1 tsp Chili Oil

1 tsp Ancho Chili Pepper

4-5 Shiitake Mushrooms, stems removed, sliced.

1/2 Cup Spring Onions

A handful of Sugar Snap Peas



  1. Heat Oil in Saucepan, Saute Ginger for 2-3 Minutes, Add Garlic & Saute for a further 2 minutes.

  2. Add 3 cups water. Combine Miso and 2 oz warm water in a small bowl and stir to dissolve, add to pan.

  3. Add Soy Sauce, Vinegar, Sesame Oil, and Ancho 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.

  4. Add Mushrooms and Peas and cook until crisp-tender, about 3-4 minutes.

  5. Add S&P to Taste & Chili Oil for extra heat if desired.

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