Hot and Sour Soup Recipe | Yummly

Hot and Sour Soup

sockeyegirls earle: "Delicious for lunch. I used regular mushrooms and…" Read More
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  • 2 cans reduced sodium chicken broth (14.5 ounces each)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper
  • 8 ounces shiitake mushrooms (fresh, about 4 cups, stemmed, caps thinly sliced)
  • 4 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 large egg (lightly beaten)
  • 7 ounces firm tofu (or soft, cut into 1/4-inch cubes, drained)
  • 2 tablespoons fresh ginger (finely grated)
  • 3 scallions (thinly sliced)
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    NutritionView More

    Sodium39% DV940mg
    Fat9% DV6g
    Protein25% DV13g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories150Calories from Fat50
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Vitamin A8%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Anita 2 months ago
    It’s a decent recipe, though not what I had in mind. I had to add more chili peppers and vinegar, also would’ve liked it thicker. White pepper goes well with this, also threw in some frozen dumplings.
    sockeyegirls earle 3 months ago
    Delicious for lunch. I used regular mushrooms and added bean sprouts and cayenne pepper. Very quick and easy to make.
    Frank Fiorentino 9 months ago
    This recipe turned out very well. I’m a spice person so I used sambal olek (ground fresh chili paste) rather than red pepper for added pizzaz. I also added bean sprouts and Trader Joe’s pork dumplings to make it a complete and filling meal. Lots of scallions on top and a dash of sesame oil when serving created a wonderful aroma. Lastly served with crispy Chinese noodles on top. Very tasty!
    Tammy T. a year ago
    Okay I’ve had more flavorful recipes though.
    Joe A. 2 years ago
    Fantastic! I made the recipe tonight and it is great. The only part I changed was I added a can of bamboo shoots and a can of water chestnuts when the mushrooms went in. I found that it took 20 minutes to simmer the mushrooms tender, not 10.
    Kat 2 years ago
    Delicious! Very quick with the help of pre-sliced mushrooms.
    Jenifer M. 2 years ago
    So yummy, I had some leftover shredded chicken Chen so I used it it instead of tofu. Very easy and perfect balance of hot and sour. I will definitely makes this again.
    Sean Larson 2 years ago
    This recipe was spot on to what I was expecting
    Nicole 3 years ago
    Tastes great!! Make it regularly!
    Astete 3 years ago
    really good but I used woodear mushrooms instead of shitake and added bamboo shoots.
    Melanie Bruce 3 years ago
    amazing! I added bamboo and a bit of sugar for my own preference other than that I wouldn't change anything.
    Rachel D. 4 years ago
    This turned out great! It also is tasty to add a packet of ramen. I put in 3 tbs of rice vinegar; would recommend 4 to make it a bit tangier.
    Alyssa C. 4 years ago
    This soup is pretty good. I only used about half of the recommended ginger and I still thought it was a bit overpowering. My fiancé liked it a lot though and said he thought there was a good amount. It's not too hard to make, but it definitely helps having 2 people when stirring in the egg. I"d also like the soup to be a little hotter so I think next time I make it I'll add more crushed red pepper.
    M 4 years ago
    It can be difficult to find a solid hot and sour soup, but this delivers. Though it is tricky to stir in the egg properly by myself. Two people makes it much easier.
    Emily Z. 4 years ago
    i have recently started cooking and i have tried out making a bunch of soups but this one is AMAZING. Literally everyone who has tried it gives it not just good, but amazing reviews! its my new go to soup especially bc its soooo easy to make

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