Randy Mayor
4 servings (serving size: 1 3/4 cups)

How to Make It

Step 1

Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

Step 2

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Step 3

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Ratings & Reviews

cecdkc's Review

January 03, 2012
Fantastic! A tad more vinegar, a touch more soy sauce, and srirachi--perfection!

BrittanyG156's Review

June 06, 2013
Excellent soup! I took some of the advice here and added a little extra rice wine vinegar and a little siracha after drizzling with chili oil, and now its got the perfect spicy kick. I also added some sliced water chestnuts when I added the tofu because I like the extra crunch.

JessicaJJM's Review

March 19, 2013
Very good. Would go great with another asian dish.

TheFOs's Review

March 03, 2011
Definitely needs a hot sauce; we used the sweet chili sauce that was great. Don't make the mistake of putting the full pound of tofu in--too much.

scrane7's Review

February 27, 2011
Wonderful soup - I used fresh mushrooms, and couldn't find chili oil, so I combined hot sauce with a little olive oil. It was very tasty!

coyote36's Review

February 09, 2011
Good start, but lacked something. Total time for soaking mushrooms way too short. Didn't need the egg whites for a true hot and sour soup.

Sheree3's Review

January 17, 2011
I do add more pepper, vinegar and siracha, but I absolutely love this. Perfect for winter-time, trying to get a cold time. I've always used regular mushrooms, still fantastic with bonus of being affordable.

KristinNicole's Review

November 15, 2010
I tried this recipe over the weekend, I felt like it was missing something but overall was a very good soup. I replaced the wood ear mushrooms with oyster mushrooms since I couldn't find the wood ear mushrooms anywhere in my local grocery stores. I also added Sriracha Hot Chili Sauce for a little more hotness. A little dash of this goes a long way, so if you use it taste it before adding more to your soup. Great dish, I will probably make it again but try to see what is missing to add it for the next time. Pretty simple to make too, made it in about 30 minutes or so..... xo, kristin nicole http://soapnights.com

tessa8631's Review

April 20, 2010
This soup is delicious. I used 10 sliced button mushrooms and they worked fine. I also soaked some olive oil with crushed red pepper beforehand and drizzled on top of the soup (omitting flakes) in place of the chili oil and it worked very well.

SuchAGoodCook's Review

February 28, 2010
I really hate being negative but... this dish was disgusting. I bought rice vinegar and dried mushrooms especially for this dish. I followed the recipe exactly and I ended up throwing it all away. IT WAS GROSS!!!!