Hot & Sour Soup Recipe

Name: Hot & Sour Soup Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 31 min
Yield: 2 servings
Ingredients: ¼ tablespoon ginger; 2 oz 5-spiced dry tofu*; 2 oz medium-firm tofu; 1/2 carrot; 1/4 cup bamboo shoots; 1/4 cup dried sliced shitake mushrooms; 3 ½ cups vegetable stock; 3 tablespoons cornstarch; 1 egg; ⅙ - ¼ cup white vinegar; 2 ½ teaspoons sesame oil; 1 -3 teaspoons salt*; 2 green onions; 2 1/2 tablespoons light soy sauce; 1/4 tablespoon dark soy sauce; 1/2 tablespoon sugar; 1/4 teaspoon white pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings
2 servings
Calories
222 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Asian, Chinese

Hot & Sour Soup Recipe

Ryan Cook

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Make restaurant-quality Hot & Sour Soup right at home! This popular dish is surprisingly easy to cook up.

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Ingredients

Servings

Ingredients:

¼ tablespoon ginger thinly sliced
2 oz 5-spiced dry tofu*
2 oz medium-firm tofu
1/2 carrot thinly sliced
1/4 cup bamboo shoots
1/4 cup dried sliced shitake mushrooms rehydrated in 1/2 cup water & water reserved
3 ½ cups vegetable stock
3 tablespoons cornstarch mixed with 5 tablespoons water
1 egg beaten
⅙ - ¼ cup white vinegar adjust to how sour you like your soup
2 ½ teaspoons sesame oil
1 -3 teaspoons salt*
2 green onions thinly sliced, optional for garnish

Sauce:

2 1/2 tablespoons light soy sauce
1/4 tablespoon dark soy sauce plus more if you'd like a darker soup
1/2 tablespoon sugar
1/4 teaspoon white pepper

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Instructions

In a bowl, combine sauce ingredients then set aside.
Heat a large pot, on medium-high heat, and add a little oil. Add in ginger and saute for a couple of seconds until it’s fragrant. Add in tofu, carrots, bamboo shoots and saute until the tofu is lightly golden. Add in rehydrated mushrooms, water from rehydrating mushrooms, vegetable stock, and sauce. Bring to a boil, reduce heat to medium, and cook for 5 minutes or until carrots are tender. Pour in the cornstarch and continuously mix until it becomes thickened. Very slowly, drizzle eggs into the pot to create egg ribbons. Pour in white vinegar, sesame oil, and salt. Stir then turn off the heat. Serve with green onions as garnish, if desired.

Notes

Spiced tofu can be found in the refrigerated section of local Asian markets. If you have trouble finding it, you can substitute it with more medium-firm tofu.
The amount of salt you add may vary depending on how much vinegar you add. I recommend starting at 1 teaspoon of salt then you can always add more if needed!

Nutrition Information

Show Details

Serving 150g Calories 222kcal (11%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Cholesterol 0.3mg (0%) Sodium 4124mg (172%) Potassium 201mg (6%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 3547IU (71%) Vitamin C 4mg (4%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 222 kcal

% Daily Value*

Serving	150g
Calories	222kcal	11%
Carbohydrates	30g	10%
Protein	9g	18%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	3g	15%
Cholesterol	0.3mg	0%
Sodium	4124mg	172%
Potassium	201mg	4%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	3547IU	71%
Vitamin C	4mg	4%
Calcium	95mg	10%
Iron	2mg	11%