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Hot and Sour Soup

8 servings 


8 cups vegetable broth
1 1/2 ounces dried shiitake mushrooms
6-7 tablespoons seasoned rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons minced peeled fresh ginger
1 (10.5-14 ounces) package firm or extra firm tofu, cut into 1/4" dice
1 tablespoon low-sodium soy sauce
1 teaspoon dried crushed red pepper or chili garlic paste
pinch of sugar
1 (15 ounces) can straw mushrooms, drained and rinsed
1 (15 ounces) can baby corn, drained, rinsed and cut into 1/2" pieces
1 cup grated carrots
4 scallions, sliced on the diagonal 


  1. Combine broth and dried mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushrooms from broth and squeeze dry over the bowl with broth. Reserve broth. Discard mushroom stems and thinly slice caps. Combine vinegar and cornstarch in small bowl. Stir to blend.
  2. Heat oil in a large saucepan over high heat. Add ginger and sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Add remaining ingredients, saving cornstarch mixture for the end. Bring to a boil. Reduce heat to medium-low. Cover and simmer 5 minutes. Add cornstarch mixture. Stir until slightly thickened, about one minute. Serve.
  3. Option: You could also add thin slices of cooked chicken. If you want this hotter, you could add a splash of hot oil, additional chili garlic paste, or red pepper flakes.


Per serving
Total calories 147
Cholesterol 0 mg
Protein 8 g
Carbohydrate 18 g
Fiber 4.5 g
Sodium 1230 mg

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