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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
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  • 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!
    Reply
  • 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!
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  • 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.
    Reply

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