Hot and Sour Soup

6 cups broth

1 pint mixed mushrooms, sliced

1 pound firm tofu, drained, pressed and cut into 1/2 “ cubes

1 tablespoon soy sauce

3 tablespoons rice wine vinegar

1/4 teaspoon ground black pepper

1 teaspoon sugar

2 tablespoons cornstarch, dissolved in 3 tablespoons cold water

1 egg, beaten

2 teaspoons sesame oil

1 scallion, white and green parts, sliced thinly for garnish

1. Bring the broth to a boil and then lower heat. Add mushrooms, tofu, soy sauce, rice wine vinegar, pepper and sugar.

2. Mix cornstarch with water and add to broth. Stir into broth, bring to a boil, then lower heat and stir until broth thickens. 

3. Beat egg with sesame oil. Add egg mix slowly, breaking it up with a fork to separate strands.

4. Remove from heat. Add scallion slices before serving.

Vegan:  Omit egg

Gluten Free tastes yum:Use Gluten Free tofu and Gluten free soy sauce

Make it Allium Free:  Add sliced fennel and radishes in place of onions of garlic. 

For the meat eaters:  Cut into matchstick size pieces of any meat or poultry.

Tofu haters:  Omit tofu and cut vegetables into matchstick size pieces.

Add veggies: Matchstick sized carrots, celery, bok choy, sliced bamboo shoots, fresh spinach, sliced Chinese cabbage.

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. So happy to share this exciting news with you!

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