Hot and Sour Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy Chinese soup with mushrooms, tofu, bamboo shoots, and eggs in a ginger and garlic broth. Ready in 20 minutes, this one-pot soup captures Chinese takeout flavor at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Neutral oil (like canola or vegetable oil)
- 1 cup Shiitake mushrooms (8 ounces) ( sliced thin)
- 4 Green onion (sliced whites and greens separated)
- 2 teaspoon Fresh ginger (grated)
- 2 cloves Fresh garlic (grated)
- 8 cups Low sodium chicken stock
- 1/4 cup Low sodium soy sauce
- 3 tablespoons Rice vinegar
- 2 teaspoons Chili garlic sauce
- 1 teaspoon Sesame oil
- 1 cup Bamboo shoots
- 8 ounces Firm tofu (cut into ½” cubes)
- 1 Large egg (lightly beaten)
- 3 tablespoons Cornstarch
- 1/4 cup Water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1016mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 443mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.