Hot-and-Sour Soup

For a vegetarian version, use vegetable broth and add a little extra tofu to replace the pork.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 162
Caloriesfromfat 34 %
Fat 6.1 g
Satfat 1.8 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 12.9 g
Carbohydrate 12.6 g
Fiber 1.4 g
Cholesterol 22 mg
Iron 2.2 mg
Sodium 709 mg
Calcium 54 mg


10 dried shiitake mushrooms (about 1 ounce)
1 1/2 cups boiling water
3 (10 1/2-ounce) cans low-salt chicken broth
1 (4-ounce) boned center-cut loin pork chop, cut into thin strips
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil


Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips.

Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil.

May 1998
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