Hot and Sour Soup


by: ronmerlin

Chinese classic, and delicious.


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serves: 4

1 can corn, drained

6-8 sliced mushrooms

2 teaspoons minced ginger

1 teaspoon white sugar

3 tablespoons rice vinegar

2 tablespoons water

2 tablespoons cornstarch

1 block extra-firm tofu, pressed, drained, and cut into cubes

1 teaspoon salt

1 teaspoon pepper

1 tablespoon vegetable oil

1 egg, beaten

3 cups chicken broth

1 tablespoons chili garlic sauce

1 teaspoon sesame oil

Nutrition Facts
Hot and Sour Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 114

  • Total Fat: 6.2 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.9 mg
  • Sodium: 1261.5 mg
  • Total Carbs: 11.3 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 3.6 g
  • Protein: 3.6 g

how is this calculated?

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1.   In a large soup pot, heat the oil to medium heat. Add ginger and and saute for two minutes. Add mushrooms and corn and saute for two minutes more. Now here's the cool part, add the sugar, rice vinegar, tofu, salt, pepper and soy sauce and chicken broth and bring to boil, immediately lower to simmer, mix the water and corn starch together thoroughly, and add to the mixture. Simmer for about 20 minutes until fragrant. While stirring the soup, slowly add beaten egg in a very thin stream, stirring constantly.

3.  Add chili sauce and sesame oil, and simmer for ten minutes longer.

5.  Spoon into bowls, serve immediately, and garnish with sliced green onion.

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