Very easy-to-make hot and sour soup.

Kevin

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.

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  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.

  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Cook's Notes:

I use Better Than Bouillon(R) to make the chicken broth.

Substitute cooked chicken with pork if desired.

Add in any vegetables you prefer along with the tofu. I quite often add celery, carrot, baby bok choy, spinach, cauliflower, or broccoli.

Nutrition Facts

122 calories; protein 8.2g; carbohydrates 10.3g; fat 5.8g; cholesterol 59.4mg; sodium 1900.8mg. Full Nutrition
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Reviews (1)

Read More Reviews
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
01/19/2020
Made this as written leaving out the optional chicken and tofu. I realize this is Hot and Sour soup and I like sour but as written this is WAY too sour. The soup is extremely spicy as well and I like spicy but you'll want to cut back if you are sensitive to it. I am still giving this 4 stars because this will be my go to from now on only I'll be reducing the vinegar by half. Read More
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