3 from 2 votes
Hot and Sour Soup
Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can't beat a soup that's filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
people
Calories:
88 kcal
Course:
Side Dish, Dinner
Cuisine:
Chinese
Ingredients
- 8 cups vegetable broth
- 1 1/2 cups shiitake mushroom thinly sliced, stems removed
- 1 1/2 cups baby bella mushroom
- 1 1/2 cups button mushroom
- 1 (8 ounce canned) bamboo shoots optional, drained
- 1/4 cup rice vinegar
- 1/4 cup soy sauce regular or reduced sodium
- 1 teaspoon ground ginger
- 1/4 cup cornstarch
- 1/4 cup water cold
- 2 large egg beaten well
- 1/2-1 teaspoon white pepper (start with 1/2 tsp and add more if you want it more hot)
- 1 cup firm tofu or shredded chicken, cooked, cubed; optional
- 3 green onion thinly sliced
- 1 teaspoon sesame oil (drizzled at the end)
Instructions
- In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
- Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
- In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
- While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
- Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
- Serve immediately and enjoy!
Cup of Yum
Notes
- The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking. Add more of either to your preference.
- Any of the vegetables can be left out to your liking. Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don't like them.
- Any proteins can also be left out, or you can add both for a more filling soup.
Nutrition Information
Serving
1cup
Calories
88kcal
(4%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
47mg
(16%)
Sodium
1367mg
(57%)
Potassium
106mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
613IU
(12%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 88
% Daily Value*
| Serving | 1cup | |
| Calories | 88kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 1367mg | 57% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.