A tofu version of hot and sour chicken soup that tastes like the restaurant soup.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
3
Yield:
3 cups
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir vinegar and cornstarch together in a bowl.

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  • Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.

  • Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

Nutrition Facts

317 calories; protein 13g; carbohydrates 66.9g; fat 4.1g; cholesterol 68.1mg; sodium 1402.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2018
This turned out pretty good. It was more sour than hot so next time I'd add more heat. The cornstarch mixture made it really cloudy. It tasted good but didn't look that great. I liked the darker color the soup had prior to putting it in. Overall this was good but I plan on tweaking it a bit next time. Maybe use rice wine vinegar instead of the red wine and only use the white of the egg. Read More
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