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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.

Source: Everyday Food, April 2004
Total Time Prep Servings



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How would you rate this recipe?
  • coco222490539
    7 FEB, 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.
  • Star Burst
    8 FEB, 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!
  • 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.

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