- 2 cans reduced sodium chicken broth (14.5 ounces each)
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper
- 8 ounces shiitake mushrooms (fresh, about 4 cups, stemmed, caps thinly sliced)
- 4 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 large egg (lightly beaten)
- 7 ounces firm tofu (or soft, cut into 1/4-inch cubes, drained)
- 2 tablespoons fresh ginger (finely grated)
- 3 scallions (thinly sliced)
|Calories150Calories from Fat50|
|% DAILY VALUE|
|Calories from Fat50|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tammy T. 20 days ago
Okay I’ve had more flavorful recipes though.
Joe A. 6 Jan
Fantastic! I made the recipe tonight and it is great. The only part I changed was I added a can of bamboo shoots and a can of water chestnuts when the mushrooms went in. I found that it took 20 minutes to simmer the mushrooms tender, not 10.
Kat 31 Oct 2018
Delicious! Very quick with the help of pre-sliced mushrooms.
Jenifer M. 29 Oct 2018
So yummy, I had some leftover shredded chicken Chen so I used it it instead of tofu. Very easy and perfect balance of hot and sour. I will definitely makes this again.
Sean Larson 25 Sep 2018
This recipe was spot on to what I was expecting
Nicole 21 Nov 2017
Tastes great!! Make it regularly!
Astete 10 Oct 2017
really good but I used woodear mushrooms instead of shitake and added bamboo shoots.
Melanie Bruce 28 Jan 2017
amazing! I added bamboo and a bit of sugar for my own preference other than that I wouldn't change anything.
Rachel D. 7 Aug 2016
This turned out great! It also is tasty to add a packet of ramen. I put in 3 tbs of rice vinegar; would recommend 4 to make it a bit tangier.
Alyssa C. 24 Jul 2016
This soup is pretty good. I only used about half of the recommended ginger and I still thought it was a bit overpowering. My fiancé liked it a lot though and said he thought there was a good amount. It's not too hard to make, but it definitely helps having 2 people when stirring in the egg. I"d also like the soup to be a little hotter so I think next time I make it I'll add more crushed red pepper.
M 24 Mar 2016
It can be difficult to find a solid hot and sour soup, but this delivers. Though it is tricky to stir in the egg properly by myself. Two people makes it much easier.
Emily Z. 1 Mar 2016
i have recently started cooking and i have tried out making a bunch of soups but this one is AMAZING. Literally everyone who has tried it gives it not just good, but amazing reviews! its my new go to soup especially bc its soooo easy to make
Sam M. 9 Oct 2015
Absolutely love this soup! Have made it many times, it's just the most perfect winter soup; especially if you're sick. It's very easy to make, and so easy to adjust to your preference. Sometimes, I make it super spicy, sometimes I toss some other veggies in, or another protein. I often omit the tofu, simply because I hate draining it lol.