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Hot & Sour Soup

Hot & Sour Soup

Prep time: 5 minutes
Servings: 4

  • 6 cups low-sodium chicken or vegetable broth
  • 14-ounce package water-packed extra firm tofu, drained
  • 1 cup mushrooms, thinly sliced
  • 1/2 cup canned bamboo shoots, cut into thin strips (OPTIONAL)
  • 1/3 cup rice wine vinegar
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1/4 teaspoon of ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 4 tablespoons cold water with 3 tablespoons corn starch 
  1. Chop tofu into cubes and set aside.
  2.  In a large pot combine broth, vinegar, soy sauce, garlic, ginger and crushed red pepper flakes and bring to a boil. Stir in tofu, mushrooms and bamboo shoots, and reduce heat to medium-low.
  3. Stir together cold water and corn starch until dissolved. Pour into pot and stir until soup thickens. Cook 5-10 minutes longer.

Per serving: (using low-sodium chicken broth) Calories: 227 kcal, Carbohydrates: 18g, Protein: 20g, Fat: 6.8g, Sodium: 1,003mg

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