1 minute reading time (226 words)

Hot and Sour Soup

Easy and delicious, this low-calorie soup is better than most Chinese restaurants. The abundance of mushroom makes it hearty.

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes


  • 1 ounce dried shitake mushrooms (found in the Asian section of most supermarkets)
  • 3 cups low sodium chicken broth (substitute vegetable broth for vegetarian version)
  • 3 TBSP rice wine vinegar
  • 1 block firm tofu, cubed
  • 1 can bamboo shoots, cut thin
  • 2 TBSP cornstarch
  • 2 eggs, well beaten
  • 1 tsp. toasted sesame oil
  • 1/4 tsp white pepper
  • 1/2 tsp sugar (or sugar substitute equivalent)


  1. Soak mushrooms in 1 up very hot water for 15 minutes (it helps to put them into a bowl, add water, and weigh them down with another bowl or  small plate)
  2. After 15 minutes, drain them (reserve the liquid) and squeeze dry. Discard stems and slice mushrooms.
  3. In medium saucepan, combine broth, 1 cup water, vinegar, and mushroom liquid. Bring to boil over high heat.
  4. Add mushrooms, bamboo shoots and tofu and return to a boil.
  5. In small bowl, combine cornstarch with 2 Tablespoons of cold water. Stir until a smooth paste.
  6. Stir cornstarch  mixture into boiling soup, stirring constantly until soup is thickened.
  7. Stir in beaten egg (stir entire time egg is being added so as to avoid clumping), remove from heat.
  8. Stir in oil, pepper and sugar. 
  9. Garnish with sliced scallions to serve.
Should We Eat Grains?
Sugar-free Marinara Sauce


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Wednesday, 07 December 2022

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