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Hot & Sour Soup

Hot and Sour Soup

We love Chinese food over at my house, but we don’t really order it much because I haven’t been able to find a place that doesn’t cook with an excessive amount of oil or msg.  I found a recipe for Hot and Sour Soup over at the JessFuel blog, and with a couple of little changes I gave it a try.  It turned out really great, and was easy to make.  It makes a HUGE pot of soup, probably around 6 servings or more (big servings).  I made it with ginger garlic broccoli and zucchini, and it was delicious.  I will post the recipe for that later this week.  This is great for the cool weather that has been popping up now that it is fall!

Probably the coolest part of this recipe is when you stream the egg whites in…they cook instantly and it’s a really cool effect.  My husband thought it was the coolest thing ever!

Hot and Sour Soup

Hot and Sour Soup
  1. 2 tsp olive oil
  2. 2 tsp dark sesame oil, divided
  3. 1/4 tsp red pepper flakes
  4. 8oz sliced mushrooms
  5. 3 garlic cloves, minced
  6. 1 tbsp minced or grated fresh ginger
  7. 1 (32oz) carton vegetable broth
  8. 2 1/4 cups water, divided
  9. 1/2 cup rice vinegar
  10. 1 tbsp soy sauce
  11. 1 tsp fresh ground black pepper
  12. 1/2 lb firm or extra firm tofu, diced
  13. 2 1/2 tbsp cornstarch
  14. Salt, to taste
  15. Cayenne pepper, to taste
  16. 3 egg whites lightly beaten
  17. 1/2 cup chopped green onions
  1. 1. Heat olive oil and 1 tsp sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.
  2. 2. Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes. In a small bowl, whisk together remaining 1/4 cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently. Season to taste with salt & cayenne (I like it spicy, so I used about 1/4 tsp cayenne).
  3. 3. Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions and remaining 1 tsp sesame oil.
  4. 4. Serve immediately
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My 2.5 year old son took this picture, and I thought it was so cute I would share :-)Hot and Sour Soup


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– Allyson


  1. So glad you enjoyed this recipe! It’s definitely a GREAT one! Especially now that the weather is turning… I may just have to make it again myself sometime soon!

  2. I think, I will be trying this one very soon! thanks for sharing!

  3. daisynatural says:

    I love hot and sour soup. I need to try this!


  1. […] A while back I made a recipe for some Beef and Broccoli (wight watchers recipe), and I noticed that the sauce was delicious.  I decided to try it with just some veggies, and it has been the base of all my Chinese food in the last 6 months.  The sauce tastes just like any sauce you would get from a Chinese restaurant, but doesn’t have all those unknown ingredients.  I love being in control of making my own ‘take-out’, because I know exactly what is in it, and I can make it a lot healthier.  This is also such an easy recipe because you can really take any veggies that you have on hand, and any meat too.  I used broccoli and zucchini for this time, but have also made it with peppers, cauliflower, eggplant, yellow squash, water chestnuts, tofu…you name it.  It is so yum, and so quick and easy!  I usually serve my veggies with a side of rice (because the sauce is amazing on rice, too!), or some Hot and Sour Soup. […]

  2. […] chopped it up. I followed this Hot and Sour recipe, taming down the spice just a bit for the two little boys at the table with me, and then we ate […]

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