Hot and Sour Soup

This Asian hot and sour soup is fresh mushrooms, tofu, egg, bamboo shoots and green onions, all in a savory broth. A remake of the restaurant favorite that's so easy to make at home.

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 124kcal

Author Sara Welch

Ingredients

6 cups chicken broth
1/2 inch slice of fresh ginger
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/2 teaspoon hot sauce or more to taste
1 cup shiitake mushroom caps thinly sliced
1/2 cup bamboo shoots thinly sliced
1/4 cup corn starch
2 eggs beaten
16 ounce package extra firm tofu drained and cut into 1/2 inch pieces
1 teaspoon sesame oil
salt and pepper to taste
1/4 cup green onions sliced, plus more for garnish

Instructions

Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms and bamboo shoots in a large pot over medium high heat. Bring to a simmer.
Cook for 5 minutes or until mushrooms are tender. Remove the piece of ginger and discard.
In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.
Cook for 1-2 minutes or until soup has just thickened.
Stir the soup in a circular motion while slowly pouring in the beaten eggs.
Stir in the tofu, sesame oil, salt and pepper to taste and green onions. Cook for 2-3 minutes until tofu is heated through.
Serve, garnished with more green onions if desired.

Nutrition