Hot and Sour Soup Recipe

by Karin Calloway Hot and Sour Soup is an ever-present starter on Chinese menus, but few attempt to make it at home. This short-cut version uses ingredients found at any supermarket and the prep time is under 20 minutes. Serve as part of our Asian-Inspired Soups and Starters menu or as the main dish of a weeknight family meal. 2 32-ounce containers reduced-sodium chicken broth (8 cups) 1 8-ounce can bamboo shoots*, sliced into thin strips 1 8-ounce can sliced water chestnuts*, sliced into thin strips 3 green onions, trimmed and sliced diagonally 8 ounces sliced button mushrooms 1 teaspoon ground white pepper, or more to taste 1/3 cup white vinegar Salt to taste 2 tablespoons cornstarch 1/2 cup water 1 egg, beaten 14 ounces reduced-fat extra-firm tofu, cut into cubes** 1 teaspoon dark sesame oil Heat chicken broth, bamboo shoots, water chestnuts, green onions and mushrooms in a Dutch oven over medium-high heat until boiling.  Reduce heat to medium and simmer 15 minutes. Stir in white pepper, vinegar and salt to taste. Whisk the cornstarch and water together in a small bowl and whisk into the soup. Simmer until slightly thickened, about 3 minutes. Whisk in the beaten egg and add the tofu and sesame oil. Simmer until the tofu is heated through, about 3 minutes. Makes 8 servings.

Related Menus Asian Soups and Starters Related Recipe Categories Soups and Salads Related Products Asian Soups and Starters Chop Suey may have been America's introduction to the cuisine of the Orient, but over the years regional Chinese, Vietnamese and Thai cuisines have become an important part of the American culinary landscape.