Hot and Sour Soup with Tofu

Name: Hot and Sour Soup with Tofu
Prep time: 20 min
Total time: 20 min
Ingredients: 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

163 Ratings
6 Reviews

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

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Recipe Summary

prep:

20 mins

total:

20 mins

Servings:

Directions

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.

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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.
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.

Reviews (6)

163 Ratings

5 star values: 38
4 star values: 50
3 star values: 47
2 star values: 21
1 star values: 7

Martha Stewart Member

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.

Martha Stewart Member

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

Martha Stewart Member

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.

Martha Stewart Member

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!

Martha Stewart Member

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!

Martha Stewart Member

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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Hot and Sour Soup with Tofu

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Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Hot and Sour Soup with Tofu

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Hot and Sour Soup with Tofu

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Hot and Sour Soup with Tofu