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Under 30 Minutes

Under 30 Minutes

Hot and Sour Soup

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

  • prep: 20 mins
    total time: 2 mins
  • servings: 4




  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
  • 3 to 4 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 large egg, lightly beaten
  • 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
  • 2 tablespoons finely grated fresh ginger
  • 3 scallions, thinly sliced


  1. Step 1

    In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

  2. Step 2

    In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

  3. Step 3

    Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Martha Stewart Living, April 2004

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Reviews (2)

  • HelloJules 26 Aug, 2009

    I just made this soup and it's absolutely delicious and easy to make. Mine actually looks exactly like the pic on the book!

  • McAlliMama 26 Oct, 2008

    This recipe tasted just like the hot and sour soup my mom and I would often order from our favorite local Chinese take-out place. Eating it brought back great memories of spending time with my mom. I plan on passing this on to my mother. She will really enjoy it too, thanks.