Hot And Sour Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Dried shiitake mushrooms1 Ounce
 Low sodium chicken stock2 Cup (32 tbs)
 Chopped scallions3⁄4 Cup (12 tbs)
 Sliced bamboo shoots1⁄3 Cup (5.33 tbs)
 Thinly sliced ginger1⁄2 Ounce (Fresh)
 Diced tofu2 Tablespoon
 Japanese rice vinegar2 Tablespoon
 Tamari1 Teaspoon
 Oriental sesame oil1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 White pepper1⁄8 Teaspoon
 Cornstarch4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Egg white1

Nutrition Facts

Serving size: Complete recipe

Calories 382 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 497 mg20.7%

Total Carbohydrates 65 g21.7%

Dietary Fiber 8.7 g34.9%

Sugars 6.4 g

Protein 22 g44%

Vitamin A 15% Vitamin C 36%

Calcium 13.1% Iron 23.3%

*Based on a 2000 Calorie diet


1. Place the mushrooms in a small bowl, add 2 cups of boiling water and set them aside to soak 15 minutes. Reserving the liquid, cut the mushrooms into slivers; set aside.
2. In a large saucepan combine the stock, scallions, bamboo shoots, ginger, tofu, vinegar, tamari, oil, sugar and pepper.
3. Transfer 1/4 cup of the mushroom soaking liquid to a cup and stir in the cornstarch. Add the mushrooms and remaining liquid to the soup and bring it to a boil over medium-high heat
4. Meanwhile, whisk the egg white in a small bowl. When the soup boils, stir in the cornstarch mixture and the egg white, and cook, stirring, 1 minute, or until the egg white is opaque.