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Chinese Hot and Sour Soup

 Chinese Hot and Sour Soup
Tofu, mushrooms, and bamboo shoots add robust flavor to this Asian soup. Brought to you by dLife®
4 ServingsPrep:30 min. Cook: 10 min.


  • 1/4 ounces dried cloud ear or wood ear mushrooms
  • 4 ounces fresh shiitake mushrooms
  • 3 ounces firm tofu
  • 2 ounces Bamboo Shoots, slices
  • 33/4 cup low sodium vegetable broth
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoons hot chili oil
  • 1/2 teaspoons salt, to taste
  • Pinch white pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water, cold
  • 1 egg white
  • 1 teaspoon sesame oil
  • 2 finely sliced scallions


  • Soak cloud (or wood) ears in hot water for 30 minutes or until soft.
  • Drain, trim, and discard hard base from each. Coarsely chop.
  • Trim and discard stalks from shiitake mushrooms. Cut caps into thin
  • strips.
  • Cut tofu into 1/2-inch cubes. Finely shred bamboo shoots.

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Chinese Hot and Sour Soup (continued)

Directions (continued)

  • In large pan, combine stock, mushrooms, tofu, and bamboo shoots.
  • Bring to a boil.
  • Lower heat and simmer for 5 minutes.
  • Stir in Splenda, vinegar, soy sauce, chili oil, salt and pepper.
  • In small bowl, dissolve cornstarch completely in water. Add to the
  • soup. Stir until soup thickens slightly.
  • Lightly beat egg white. Add to soup, stirring continuously. Cook,
  • stirring, until the egg white turns opaque white.
  • Add sesame oil just before serving. Ladle soup into bowls, garnish
  • with scallion.
Nutritional Facts: 1 serving equals 77 calories, 3 g fat (trace saturated fat), 247 mg sodium, 10 g carbohydrate, 4 g protein. Diabetic Exchanges: 1/4 meat, 1/4 vegetable, 1/4 fat.