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.
