Hot and Sour Soup

1 - 2
PersonalPoints™ per serving
Total Time
36 min
10 min
26 min
Hot-and-sour soup provides the perfect balance of heat and tang.


Dried shiitake mushrooms

8 item(s)


1 large egg(s)

Egg white(s)

1 large

Reduced-sodium chicken broth

3 cup(s)

Low-fat tofu

8 oz, firm, drained and cut into 1⁄4-inch cubes

Uncooked bamboo shoots

8 oz, canned, drained

Low sodium soy sauce

3 Tbsp

Rice vinegar

3 Tbsp

Hot pepper sauce

1½ tsp

Uncooked scallion(s)

3 medium, chopped


  1. Combine the mushrooms with enough hot water to cover by 1 inch in a large bowl. Let stand 15 minutes. Drain and slice the mushrooms.
  2. Meanwhile, combine the egg and egg white in a small bowl; beat lightly.
  3. Combine the mushrooms, broth, tofu, bamboo shoots, soy sauce, vinegar, and hot pepper sauce in a large saucepan; bring to a boil. Reduce the heat; simmer until the mushrooms are tender and the flavors are blended, about 15 minutes.
  4. Return the soup to a boil. Slowly drizzle the egg mixture into the soup while stirring in a circular motion; cook 1 minute. Remove the saucepan from the heat and stir in the scallions. Yields 1 1/4 cups per serving.


Dried shiitake mushrooms give the brew a rich, woodsy flavor; the tofu and bamboo shoots are pleasantly mild and toothsome. Look for dried shiitakes in the produce section of the supermarket or in Asian markets.