October 1, 2016

Hot and Sour Soup Recipe

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Hot & Sour Soup Recipe

I’ve been on a soup kick lately and this Hot & Sour Soup recipe is one of my favorites. I like it because – it’s inexpensive, it’s easy-to-make, the flavors are intense and it keeps well for leftovers. Its also easily changed – you can add chicken, leave out mushrooms, add scallions or water chestnuts, omit eggs – there are many options depending on what you prefer.

This is a great soup when you’re fighting a head cold. The slight spicy and vinegar seem to do wonders for congestion!

INGREDIENTS
Makes about 8 Cups of soup

Chicken broth – 8 Cups

Rice Vinegar – 1/4 Cup

Soy Sauce – 2 Tablespoons

Sriracha – 1 Tablespoon
Add more if you like it extra hot. But be careful, it’s supposed to be Hot AND Sour. 🙂 

Mushrooms, I prefer Crimini – 3-4 Cups
I love mushrooms and they always cook down. But if you’re not a huge fan you can omit or reduce the amount of mushrooms

Tofu, firm – 9 ounces, diced

Cornstarch – 1 Tablespoon, mixed with Tablespoon of water

2 fresh eggs, whisked until scrambled

Optional: water chestnuts, chives, chicken, bamboo shoots, peas or other vegetables, salt and pepper to taste

HOW TO PREPARE

1.) In a large pot, add chicken broth, rice vinegar, soy sauce, sriracha and simmer on medium

2.) In a small, separate container mix cornstarch with water until it’s dissolved. Add to the pot of broth.

3.) Add mushrooms and tofu, bring soup to a simmer so mushrooms can cook down.

4.) When mushrooms are cooked to your liking, and broth is simmering with a light boil, add whisked eggs to the broth and stir until eggs are cooked and mixed into broth.

Makes about eight heaping one (1) Cup servings. If you’re looking for a more substantial meal, serve with white rice or stir fry.

This is an adaption from a Weight Watchers Hot & Sour recipe from years ago. If you want a lower calorie soup, you can leave out the eggs and use low fat broth.  I’d love to hear what you think of this!

Like soup? Check out these soup recipes that I’ve posted in the past: 

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