Hot and Sour Soup

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
A  steaming bowl of hot and sour soup is the answer for chilly days or as a remedy for a bothersome cold. Our easy version has shiitake mushrooms, firm tofu and bamboo shoots in a peppery, tangy chicken broth.

Ingredients

  • 6 cups reduced-sodium chicken broth
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon hot chili oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound extra-firm tofu, cut into 1-in. strips
  • 1 cup shitake mushrooms, stems removed, sliced
  • 1/2 cup bamboo shoots
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 tablespoon sesame oil
  • 2 green onions, thinly sliced

Directions

  1. In a large saucepan or stock pot, bring chicken stock to a simmer. Stir in rice vinegar, soy sauce, chili oil, salt, pepper and red pepper flakes. Add tofu, mushrooms and bamboo shoots; cook 10-15 minutes or until mushrooms are soft.
  2. In a small bowl, whisk together cornstarch and water until dissolved. Stir mixture into broth until thickened, 1-2 minutes. Create a whirlpool in the soup by slowly swirling a wooden spoon around. Carefully pour beaten egg into the pot to create thick strands of scrambled egg. Gently stir in sesame oil.
  3. Serve soup in bowls; top with green onion.

Nutrition Facts

1 serving: 149 calories, 8g fat (2g saturated fat), 93mg cholesterol, 1602mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 13g protein.

Hot and sour soup is a pungent and delicious Chinese restaurant dish that’s quick and easy to make at home. In fact, it tastes even better when it’s made in your own kitchen. This is a very mild, family-friendly version, but you can easily adjust the heat factor by varying the amount of chili oil you use. —Carolyn Butterfield, Lake Stevens, Washington
Recipe Creator

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