Hot and Sour Soup Recipe 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.