Rating: 3.56 stars
163 Ratings
  • 5 star values: 38
  • 4 star values: 50
  • 3 star values: 47
  • 2 star values: 21
  • 1 star values: 7

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.

Everyday Food, April 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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Reviews (6)

163 Ratings
  • 5 star values: 38
  • 4 star values: 50
  • 3 star values: 47
  • 2 star values: 21
  • 1 star values: 7
Rating: 5.0 stars
12/08/2019
Great recipe. I boiled chicken, diced it up and added it. Also: most H&S recipes include white pepper. Surprised it's missing here. I added a teaspoon.
Rating: 5 stars
11/04/2019
Made this a while ago, I tasted tofu for the very first time because of this soup and no doubt I am in love with it. I think the addition of fresh ginger juice at the end does the trick
Rating: 4 stars
02/07/2018
I liked this recipe. I poached chicken in the broth, then reserved it for a later use. Poaching the chicken in the broth made it more flavorful. I also added sauteed garlic and poached carrots. I used crimini mushrooms which are cheaper than shiitake mushrooms and just as flavorful. I found that adding additional fresh ginger just before serving made it more fresh tasting.
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Rating: 5 stars
02/08/2015
I made this tonight although i dont have the shitake mushroom i substituted another kind of mushroom The taste is exactly i ve been wanting for. I also added kaffir leaves on mine it blends good too. Thanks Martha!
Rating: Unrated
08/26/2009
I just made this soup and it's absolutely delicious and easy to make. Mine actually looks exactly like the pic on the book!
Rating: Unrated
10/26/2008
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.
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