Easy Hot and Sour Soup

Easy Hot and Sour Soup

March 21, 2018   12 Comments

I can’t stop eating soup and this easy hot and sour soup really hits the spot right now.

I came down with a sinus infection (never had one before – yuck!) and my slow cooker beef and barley soup and low carb chicken vegetable soup are simply not cutting it.

I need something brothy and spicy to kick this cold out of my head.

Not only am I feeling crappy, but check this out!

Yes, we are swimming in snow. It fell all in one day and we sat inside and watched it for hours. Crazy no? Too much snow!! My kids haven’t attended school much this winter and I am starting to lose it. I can only play Monopoly about 4 times before I want to put my head down on the table.

If you make Asian themed cuisine, you probably already have many of the ingredients you need for hot and sour soup. Go ahead and buy rice vinegar, sesame oil, etc. if you don’t have them because they last forever and impart wonderful flavors.

The hardest ingredient to find is the shiitake mushrooms. These were in the produce section ALREADY SLICED (how great is that?) and ready to go at my local supermarket.

I use a tube of ginger because I am that lazy (but I mince my garlic because I use so much of it that a tube would not be cost effective).

This is easy, delicious, and low in calorie. It is also deeply comforting when the weather is bad and you have a cold. I could eat this all day every day right now.

My daughter took the leftover tofu and created a little stir-fry. She LOVES tofu but (unfortunately) her father hates it. It is very difficult to get all of my family on one page when it comes to food.

Have you made your own hot and sour soup?

print   Pin It

Easy Hot and Sour Soup

Makes 6 servings

4 tablespoons rice vinegar
2 tablespoons corn starch
6 cups chicken broth, reduced sodium (or vegetable broth)
2 tablespoons soy sauce, reduced sodium
3 garlic cloves, minced
1 tablespoon ginger, grated
2 teaspoons Sriracha (optional)
6 ounces shiitake mushrooms, thinly sliced
2 large eggs, beaten
7 ounces extra-firm tofu, thinly sliced
1 teaspoon sesame oil
2 green onions, thinly sliced

In a small bowl, mix vinegar and corn starch with a fork until corn starch is dissolved. Reserve for later use.

In a large stock pot, bring broth, soy sauce, garlic, ginger, and Sriracha to a boil. Add mushrooms and simmer for 3 minutes until slightly tender. Whisk in the vinegar mixture for one minute. Add eggs in a thin stream while whisking (in one hand slowly pour eggs and in the other quickly whisk them into the broth). Add tofu, sesame oil, and onions and serve immediately.

For 1 ½ cup serving = 144 calories, 5.8 g fat, 1.2 g saturated fat, 10.9 g carbohydrates, 2.3 g sugar, 11.3 g protein, 1.0 g fiber, 700 mg sodium, 1 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

Slow cooker beef and barley soup is a real winner on a winter’s day....

Weight Watchers Chicken Breast Recipes

Low Carb Chicken Vegetable Soup

Looking to reboot your eating habits? This low carb chicken vegetable soup is for you.

Make Eating Well Fun and Easy! Subscribe


Where do you add cornstarch mixture? I have everything except shiitake mushrooms; I think they can be purchased dried.

Hope you're feeling better today!

on February 11, 2017

My guess would be that you add the slurry just before whisking the eggs into the soup.

on February 11, 2017

Yes, I do make hot and sour soup- yours might be a little easier? I am a hot and sour soup lover too, and I love that your recipe can be made vegetarian. My husband has had congestion that has lasted 3 weeks - maybe he needs some of your hot and sour soup.

on February 11, 2017

@BarbL - you can purchase shiitake mushrooms dried and rehydrate them in boiling water. DaveS - thank you! You add the vinegar/cornstarch before the eggs. I have put that in the original recipe above.
I am getting better but I add lots of sriracha to cut through the stuffiness!
Thank you for your comments!

on February 11, 2017

Think I'll skip the Sriracha & ginger, trade chicken for tofu, and use egg whites instead of whole eggs to lower the WW points - unwilling to give up 4 SP for one cup of soup (would probably have 2 cups at one meal)!!

on February 11, 2017

This looks great, Lisa. Thanks. I haven't made hot and sour soup for years. I think that is going to change soon!

on February 11, 2017

Delicious soup. I made it as described and it was a legit hot and sour soup but so much better with fresh mushrooms. Thanks!

on February 18, 2017

This came out great! I finally made it last night; definitely going into the rotation; comes together in no time and it is delicious!

on March 1, 2017

This is yummy! I made it with white mushrooms, didn't have shitakes, and used Garlic-Chile sauce, didn't have Sriracha. Absolutely wonderful, and I can eat all I want. My husband doesn't like much Asian food, lucky me, haha!

on October 20, 2017

Thank you for demystifying this terrific soup! How did I miss this post before?!? For the tofu-suspicious, have you tried baking? I put enough tamari to barely cover the bottom of my glass lasagna pan, then a few drops of toasted sesame oil and mix it in with a fork. I slice the tofu into 1/3 inch think pieces and then cut them into about 2” sqares—the shape of the original block of tofu determines this—and then I turn them each over once in the soy sauce and fill the bottom of the pan. I bake at 350-425 degrees (determined by what else is sharing the oven or the time I have until dinner) until it gets sort of hard and a little dry (but no longer tasteless or slimy). Sometimes I turn it part way through. But usually not. This is good for dinner, breakfast, snacks. I bet even a recalcitrant husband will like.

8 hours ago

I've been thinking about making a hot and sour soup with the massive amount of leftover tamarind I bought to make pad Thai, will probably replace the vinegar with it and omit the eggs. Not a fan of the texture in soup.

I use tofu a lot and do my best to use strong flavors to mask the tofuness. Last week I made tofu chilli burritos that were a hit with the family. Maybe a good dose of cayenne and cumin will help :)

8 hours ago

Love tofu, love Hot and Sour soup in our local asian restaurant. Will be giving this a try soon. Thanks so much!

4 hours ago

Add a comment:


(required, never published)


Hi, I'm Snack Girl and my website is devoted to making eating well fun. I create recipes, review food, and talk a lot about how to best journey down the healthy road.


100+ Healthy Snack Ideas

© 2018 Snack-Girl.com