Hot and Sour Soup

Hot and Sour Soup
Staff Writer
Cooking Light

This rich, earthy soup is given the perfect amount of tang from soy sauce and ginger. To make it vegetarian, substitute the chicken stock with vegetable stock.

Click here to see more spring soup recipes. 

6
Servings
257
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14 Ounces firm water-packed tofu, drained
  • 1 3/4 Tablespoon water, divided
  • 1/2 Ounce dried, sliced shiitake mushrooms
  • 4 Cups fat-free, low-sodium chicken broth
  • 1/4 Cup white vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon chopped ginger
  • 2 Teaspoons sugar
  • 3/4 Teaspoons white pepper
  • 1 clove garlic, minced
  • 2 1/2 Tablespoons cornstarch
  • 1/2 Cup bamboo shoots, drained
  • 1 large egg, lightly beaten
  • 1/2 Cup thinly sliced green onion tops

Directions

Drain tofu, and place on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

Bring 1 ½ cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine ¼ cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with onions. 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
23mg
8%
Carbohydrate, by difference
24g
18%
Protein
16g
35%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
106mg
11%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
51mg
7%
Selenium, Se
4µg
7%
Sodium, Na
802mg
53%
Water
203g
8%
Zinc, Zn
1mg
13%

Hot and Sour Soup Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Hot and Sour Soup Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.