Hot-and-Sour Soup

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

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 34%
  • Fat: 6.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.9g
  • Carbohydrate: 12.6g
  • Fiber: 1.4g
  • Cholesterol: 22mg
  • Iron: 2.2mg
  • Sodium: 709mg
  • Calcium: 54mg


  • 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


  1. 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.
  2. 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.
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