Chinese Hot and Sour Soup

Serve this soup as a light meal, or pair it with Shrimp Fried Rice with Edamame.


5 servings,(serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 88
Fat 3.2 g
Satfat 0.6 g
Protein 7.3 g
Carbohydrate 7.5 g
Cholesterol 42 mg
Iron 1.2 mg
Sodium 596 mg
Caloriesfromfat 33 %
Fiber 0.6 g
Calcium 22 mg


3 cups fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced
1/2 (16-ounce) package firm tofu, drained and cubed
1/4 cup drained sliced bamboo shoots, cut into julienne strips
1/4 cup rice wine vinegar
1/4 teaspoon ground white pepper
1/4 cup water
1 1/2 tablespoons cornstarch
1 large egg, lightly beaten
1 teaspoon sesame oil
Sliced green onions (optional)


Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.

Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.