*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking because I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front green lid) 1 tbsp and it was VERY HOT... will probably decrease that next time. But oh my was it GOOD!!!
I made this recipe minus the mushrooms and cabbage and it was DELICIOUS!!! a few of my coworkers smelled it and asked for the recipe i passed it on and got rave reviews from them as well!! SIMPLE and delicious nice bit of zip!
The reviewer before me said that this soup was more like miso and I have to disagree with that. It's definitely hout and sour soup and I like the fact that all of these ingredients were easy to find (I live in a small town) and the soup was easy to make. i'm fighting a cold and that's why I chose this recipe. It definitely got the job done for me. It's a good "feel-better" hot and sour soup.
Delicious!! Be sure to add the chili paste and rice vinegar to taste. I also added miso paste and bits of dried seaweed (there's a better asian name for this) that I didn't know what to do with; not traditional but great addition.
Very good recipe and just what the doctor ordered to cure my sore throat! I didn't have cabbage or mushrooms on hand so skipped those. I also wanted to make it a little spicier so i added 1 TBSP Chinese-style Chili Garlic sauce another 1 TBSP pureed fresh ginger root and instead of the citric acid I used 2 TBSP lime juice. Delicious!
This is a good recipe! I felt quite healthy after eating. I modified it only a little bit. Instead of silken tofu I used firm which was fine. I also thinly sliced two cloves of garlic and threw them in with the green onions. Drizzled 2 eggs instead of 1. Used 6 cups of water instead of 4 but only used 4 cups worth of veggie boullion. Finally used red Thai curry paste and low-sodium soy sauce. I'm unsure where the "sour" comes from - I used double the rice vinegar (love vinegar) and it wasn't really very sour at all. It was good though with the extra water added and low-sodium soy it was nicely balanced and not too salty at all.
Absoutely amazing! I didn't use the thai chili sauce as I didn't have any on hand. Without it this is still absolutely fantastic. A shame there is so much sodium perhaps using low sodium broth and soy sauce would remedy that.
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