Hot and Sour Soup with Bean Sprouts

Hot and Sour Soup with Bean Sprouts

15
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"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."

Ingredients

40 m {{adjustedServings}} servings 131 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
  2. Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
  3. Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.
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Reviews

15
  1. 19 Ratings

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Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes.

this was a pretty good start for someone (like me) who hasn't ever made this soup before. i added shredded carrot, regular mushrooms & some other crazy mushroom i found at market. i also added...

This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour.