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Hot and Sour Soup


Hot and sour soup has wonderful aroma and a spicy kick. Shiitake mushrooms, ginger, and garlic make this is a great go-to soup to soothe a cold.

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 6 servings, 1½ cups each


1 Tbsp. coconut oil

8 oz shiitake mushrooms, thinly sliced

2 cloves garlic, finely chopped

1-inch piece fresh ginger, peeled, finely chopped

1 tsp. red chili paste (like sambal oelek)

½ tsp. crushed red pepper

½ cup canned sliced bamboo shoots

¼ cup reduced-sodium soy sauce

4 cups low-sodium organic vegetable broth

14 oz firm tofu, cut into 1-inch cubes

¼ cup rice vinegar

2 Tbsp. cornstarch

1 large egg, lightly beaten

6 fresh cilantro sprigs, leaves removed, stems discarded


1. Heat oil in large skillet over medium-high heat.

2. Add mushrooms; cook, stirring frequently, for 2 to 3 minutes.

3. Add garlic, ginger, chili paste, red pepper, and bamboo shoots; cook, stirring frequently, for 1 to 2 minutes.

4. Add soy sauce and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 minutes.

5. Add tofu; cook for 2 to 3 minutes.

6. Combine vinegar and cornstarch in a small bowl; mix until smooth.

7. Add cornstarch mixture to soup; cook, stirring constantly, for 3 to 4 minutes, or until soup thickens. Remove from heat.

8. Slowly add egg to soup, stirring constantly, so that egg cooks and forms threads.

9. Evenly divide soup between 6 serving bowls; garnish with cilantro.


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