Hot and Sour Soup
2
Points®
Total time: 36 min • Prep: 10 min • Cook: 26 min • Serves: 4 • Difficulty: Easy
Hot-and-sour soup provides the perfect balance of heat and tang.
Ingredients
Dried shiitake mushrooms
8 item(s)
Egg
1 large egg(s)
Egg whites
1 large
Reduced-sodium chicken broth
3 cup(s)
Low-fat tofu
8 oz
Uncooked bamboo shoots
8 oz
Low sodium soy sauce
3 Tbsp
Unseasoned rice vinegar
3 Tbsp
Hot pepper sauce
1.5 tsp
Uncooked scallion(s)
3 medium
Instructions
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.
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