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Hot and Sour Soup with Bean Sprouts

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
ReddPanda

ReddPanda

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 53 mg
  • 18%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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

quarter
11

quarter

2/12/2008

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

MBUTTLER
7

MBUTTLER

5/29/2007

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

keri marion
7

keri marion

3/29/2007

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 oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.

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