Hot-and-Sour Soup

Hot-and-Sour Soup Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 10 Minutes


2 tablespoons peanut or canola oil
2 garlic cloves, minced
1 tablespoon grated fresh ginger
8 ounces fresh shiitake mushrooms, stemmed and sliced
8 cups chicken broth
1 (8-ounce) can sliced bamboo shoots, cut into slivers
3/4 cup soy sauce
1/2 cup seasoned rice vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon cracked pepper
1 1/2 teaspoons chili paste or 1 red chile, sliced (optional)
1 1/2 pounds large shrimp, peeled and deveined
1 cup snow peas
2 tablespoons cornstarch mixed with 2 tablespoons water
1 large egg, lightly beaten


1. Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.

2. Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.


Julia Dowling Rutland,

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note