Photo of Hot & Sour Soup with Shiitakes & Tofu by WW

Hot & Sour Soup with Shiitakes & Tofu

Total Time
3 hr 40 min
20 min
3 hr
Shiitake mushrooms and tofu get a strong dose of heat from black pepper and sriracha, and a punch of sour from rice vinegar. Turn this into a heartier main dish by stirring in 1 pound of cooked peeled and deveined medium shrimp along with the corn.


Dried shiitake mushroom(s)

1 oz

Uncooked green cabbage

4 cup(s), thinly sliced and tightly packed

Fresh shiitake mushroom

6 oz, stems removed and caps sliced

Soy sauce

2 Tbsp

Rice vinegar

¼ cup(s)

Sriracha hot sauce

4 tsp

Ginger root

1 Tbsp, minced, peeled fresh

Vegetable broth

64 oz, 2 (32-ounce) cartons


3 large egg(s), lightly beaten

Canned baby corn

15 oz, (1 can), drained

Firm tofu

14 oz, (1 package), diced

Dark sesame oil

2 tsp, (Asian)

Black pepper

½ tsp

Uncooked scallion(s)

3 medium, thinly sliced


  1. Combine dried mushrooms and 1 cup boiling water in small bowl. Let stand until mushrooms are softened, about 20 minutes. Pour off water. Snip off mushroom stems and discard; slice mushroom caps.
  2. Mix together cabbage, fresh and dried shiitakes, soy sauce, vinegar, Sriracha, and ginger in 5- or 6-quart slow cooker. Pour broth over. Cover and cook until vegetables are tender, 3–4 hours on High or 6–8 hours on Low.
  3. Gradually add eggs to cooker in slow, steady stream, stirring slowly and constantly to form threads. Stir in corn, tofu, sesame oil, and pepper. Cover and cook until corn is heated through, about 5 minutes on High. Ladle soup evenly into 8 bowls and sprinkle with scallions and basil leaves, if using.
  4. Per serving: about 1 3/4 cups