Chinese Hot and Sour Soup

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

Yield: 5 servings,(serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 88
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Protein: 7.3g
  • Carbohydrate: 7.5g
  • Cholesterol: 42mg
  • Iron: 1.2mg
  • Sodium: 596mg
  • Calories from fat: 33%
  • Fiber: 0.6g
  • Calcium: 22mg


  • 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)


  1. 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.
  2. 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.
  3. Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.
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