RecipeHot and Sour Soup

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 4 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 10 g
  • Dietary Fiber: 2 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 240 mg

I can’t stop creating soup recipes—I’m completely obsessed with soothing bowls of yummy goodness! This Chinese classic was a really fun one to recreate. It comes together fast and delivers all of the signature flavors we crave at our local Chinese restaurant—it’s the most perfect combo of spicy and savory. And if you like things extra-fiery, dial up the chili sauce and prepare for a runny nose, haha. I personally love the crunch of water chestnuts, so I toss in a can along with the bamboo shoots, but you’re the boss of your bowl, so you may decide to leave them out. You can also swap the tofu for shredded skinless chicken (so good) or do a 50/50 mix. The only thing that’s missing is the crunchy fortune cookie at the end!

  • Prep time
  • Total Time
This recipe makes about 10 cups
  • • 6 cups reduced-sodium vegetable broth
  • • ⅓ cup rice vinegar
  • • 2 tablespoons reduced-sodium soy sauce
  • • 1 teaspoon chili sauce, or more to taste for extra heat
  • • ½ teaspoon toasted sesame oil
  • • 1 teaspoon grated fresh ginger root (or ½ teaspoon ground ginger)
  • • ½ teaspoon white pepper (or ground black pepper)
  • • 1½ cups sliced shiitake mushrooms (3½-ounce package), stems removed
  • • 8 ounces extra-firm tofu, cubed into ½-inch pieces and well-drained
  • • ½ cup (4- to 5-ounce can) bamboo shoots, rinsed and drained
  • • 1 can (8 ounces) sliced water chestnuts, rinsed and drained
  • • 2 tablespoons cornstarch or arrowroot starch
  • • 2 tablespoons water
  • • 2 eggs, beaten
  • • 1 bunch scallions, finely sliced

In a large pot, combine the broth, vinegar, soy sauce, chili sauce, sesame oil, ginger and pepper and bring to a boil.

Stir in the mushrooms, tofu, bamboo shoots and water chestnuts. Simmer for 5 minutes.

In a small bowl, mix the cornstarch with 2 tablespoons water until smooth and no lumps remain. Add it into the simmering soup, while stirring, and continue stirring the soup for another minute or so until it slightly thickens.

Finally, add in your “egg ribbons, ” by stirring the broth to create a gentle whirlpool. Then slowly drizzle in the beaten eggs while continuing to stir the broth to create ribbon-like shreds. Continue the process until you have used up all the eggs. Transfer soup to bowls and garnish with scallions.

A serving is 1 cup.

Try my Non-Dairy Cream of Mushroom Soup.