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Hot and Sour Soup

Staff Writer
Grilled Nectarines

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.

Deliver Ingredients


  • 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.

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.