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.

Advertisement

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.

    Advertisement
  • 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.

Reviews (5)

162 Ratings
  • 5 star values: 37
  • 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.
Advertisement
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.
Advertisement