Hot and Sour Soup with Bean Sprouts12 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 40 min
“Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.” - by ReddPanda
Original recipe yields 4 servings
- 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.
- Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
- 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.
Amount Per Serving (4 total)
- 131 cal
- 4.3 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes. ..." See more"
"This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour...." See more"
"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 chili..." See more oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked."
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