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Hot and Sour Soup


This simple recipe for hot and sour soup is the perfect choice for a cold day or an oncoming flu. It can be put together in a matter of minutes from ingredients you probably already have on hand.

Although hot and sour soups typically contain bamboo shoots, I don’t like the canned variety, so I’ve substituted water chestnuts, which have a nice crunch to them. You can also drizzle in a lightly beaten egg at the very end of cooking, if you so desire.


  • 5 cups water
  • 1 ounce dried shiitake mushrooms
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon granulated sugar
  • 2 tablespoons rice vinegar, or more
  • ¼ cup tamari
  • One 6-ounce can water chestnuts
  • ¼ teaspoon chile flakes
  • ½ cup fresh or frozen peas
  • 6 ounces firm tofu, diced
  • Toasted sesame oil, to taste
  • 2 scallions, sliced, for garnish


Place the water, mushrooms, ginger, sugar, rice vinegar, and tamari in a 7-quart slow cooker. Cover and cook on low for about 4 hours.

Just before serving, add the water chestnuts, chile flakes, peas, tofu, and sesame oil. Ladle the soup into bowls. Garnish with scallions.