Hot and Sour Soup

Hot and sour soup has wonderful aroma and a spicy kick. Shiitake mushrooms, ginger, and garlic make this is a great go-to soup to soothe a cold.

Hot and Sour Soup

Hot and sour soup has wonderful aroma and a spicy kick. Shiitake mushrooms, ginger, and garlic make this is a great go-to soup to soothe a cold.

Course Main Course
Cuisine Chinese
Keyword hot and sour soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings, 1½ cups each
Calories 140 kcal
Author Openfit

Ingredients

  • 1 Tbsp. coconut oil
  • 8 oz. shiitake mushrooms thinly sliced
  • 2 cloves garlic finely chopped
  • 1 inch piece fresh ginger peeled, finely chopped
  • 1 tsp. red chili paste like sambal oelek
  • ½ tsp. crushed red pepper flakes
  • ½ cup canned sliced bamboo shoots
  • ¼ cup reduced-sodium soy sauce
  • 4 cups low-sodium organic vegetable broth
  • 14 oz. firm tofu cut into 1-inch cubes
  • ¼ cup rice vinegar
  • 2 Tbsp. cornstarch
  • 1 large egg lighly beaten
  • 6 sprigs fresh cilantro leaves removed, stems discarded

Instructions

  1. Heat oil in large skillet over medium-high heat.

  2. Add mushrooms; cook, stirring frequently, for 2 to 3 minutes.

  3. Add garlic, ginger, chili paste, red pepper, and bamboo shoots; cook, stirring frequently, for 1 to 2 minutes.

  4. Add soy sauce and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 minutes.

  5. Add tofu; cook for 2 to 3 minutes.

  6. Combine vinegar and cornstarch in a small bowl; mix until smooth.

  7. Add cornstarch mixture to soup; cook, stirring constantly, for 3 to 4 minutes, or until soup thickens. Remove from heat.

  8. Slowly add egg to soup, stirring constantly, so that egg cooks and forms threads.

  9. Evenly divide soup between 6 serving bowls; garnish with cilantro.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.