Hot and Sour Soup with Bean Sprouts

Name: Hot and Sour Soup with Bean Sprouts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 serrano chile pepper, seeded and minced; 5 cups chicken broth; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger; 5 fresh shiitake mushrooms, stemmed and sliced; ½ pound firm tofu, cut into strips; 1 (8 ounce) can bamboo shoot strips, drained; 1 cup bean sprouts; 2 tablespoons tamari; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon black pepper; 2 tablespoons cornstarch; 2 tablespoons mirin (Japanese sweet wine); 2 green onions, thinly sliced; 1 tablespoon fresh cilantro, leaves picked from stems; 1 egg, beaten

Rating: 4.16 stars

25 Ratings
20 Reviews
3 Photos

Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.

By ReddPanda

Gallery

Recipe Summary

prep:

30 mins

cook:

10 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.

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Step 2

Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
Step 3

Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

Nutrition Facts

Per Serving:

131 calories; protein 9.7g; carbohydrates 13.5g; fat 4.3g; cholesterol 46.5mg; sodium 761.8mg. Full Nutrition

Reviews (20)

Most helpful positive review

quarter

02/12/2008

Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes. Read More

Helpful

(13)

Most helpful critical review

MBUTTLER

05/29/2007

This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour. Read More

Helpful

(7)

25 Ratings

5 star values: 12
4 star values: 6
3 star values: 6
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

quarter

02/12/2008

Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes. Read More

Helpful

(13)

keri marion

03/29/2007

this was a pretty good start for someone (like me) who hasn't ever made this soup before. i added shredded carrot regular mushrooms & some other crazy mushroom i found at market. i also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked. Read More

Helpful

(9)

MBUTTLER

05/29/2007

This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour. Read More

Helpful

(7)

Jstr805

09/11/2009

This was a great recipe! I doubled soy and vinegar and added white vinegar. 1-2 tablespoons of Tamarind soured it up and worked well with the cilantro. It reminded me of a Thai version. Read More

Helpful

(6)

Floridafoodie

11/29/2010

This absolutely surprised me!! I did not expect it to taste so authentic without the lily buds and black mushrooms. I used a combo of fresh and dried shitakes but other than that made as directed. The balance of sour and heat was pleasant when I first made it. However I prepared through step 2 about 2 hrs before serving. It lost some of its original zip. I had to tweak it with soy vinegar and more pepper. I also used a white pepper/black pepper combination for heat. Egg added some cloudiness but did not affect taste. My advice: Have everything prepped but do not go past step 1 until just before serving. Read More

Helpful

(5)

jguillory

12/04/2008

This was a great dinner. My kids wanted to try tofu so this is what I picked. They loved it as did my husband. I could not find the tamari so I didn't use it it was still great Read More

Helpful

(5)

MamaMia72

07/13/2009

This was a good start but I ended up having to tweak it a bunch to get enough flavor for our tastes and was still left feeling like it was missing something. I am going to have to order a bowl again and figure out what I am missing. Also I love cilantro but I have to say that I felt it did not belong. Read More

Helpful

(5)

Chani

06/26/2009

I didnt have tamari sauce in the house so i made it without it. I didnt like the ginger pieces so i think next time i would use it with dry ginger. I love this soup...and it was SO easy to make Read More

Helpful

(4)

burgewp

05/04/2011

I doubled the amount of everything except the bamboo shoots bean sprouts and egg. I also added some thin slices of onion and left out the corn starch. Overall a very good recipe. Read More

Helpful

(3)

More Reviews

Back to Hot and Sour Soup with Bean Sprouts

All Reviews for Hot and Sour Soup with Bean Sprouts

- of Reviews

Hot and Sour Soup with Bean Sprouts

Servings Per Recipe: 4
Calories: 131.4

% Daily Value *

protein: 19 %

carbohydrates: 4 %

dietary fiber: 8 %

sugars:

fat: 7 %

saturated fat: 4 %

cholesterol: 16 %

vitamin a iu: 5 %

niacin equivalents: 23 %

vitamin b6: 12 %

vitamin c: 11 %

folate: 9 %

calcium: 23 %

iron: 25 %

magnesium: 12 %

potassium: 6 %

sodium: 31 %

thiamin: 8 %

calories from fat:

*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.

Reviews for: Photos of Hot and Sour Soup with Bean Sprouts

1 of 20

All Reviews

quarter

02/12/2008

Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes.

Helpful

(13)

keri marion

03/29/2007

Helpful

(9)

MBUTTLER

05/29/2007

This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour.

Helpful

(7)

Jstr805

09/11/2009

This was a great recipe! I doubled soy and vinegar and added white vinegar. 1-2 tablespoons of Tamarind soured it up and worked well with the cilantro. It reminded me of a Thai version.

Helpful

(6)

Floridafoodie

11/29/2010

Helpful

(5)

jguillory

12/04/2008

This was a great dinner. My kids wanted to try tofu so this is what I picked. They loved it as did my husband. I could not find the tamari so I didn't use it it was still great

Helpful

(5)

MamaMia72

07/13/2009

Helpful

(5)

Chani

06/26/2009

I didnt have tamari sauce in the house so i made it without it. I didnt like the ginger pieces so i think next time i would use it with dry ginger. I love this soup...and it was SO easy to make

Helpful

(4)

burgewp

05/04/2011

I doubled the amount of everything except the bamboo shoots bean sprouts and egg. I also added some thin slices of onion and left out the corn starch. Overall a very good recipe.

Helpful

(3)

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Hot and Sour Soup with Bean Sprouts

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Hot and Sour Soup with Bean Sprouts

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Hot and Sour Soup with Bean Sprouts

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Hot and Sour Soup with Bean Sprouts