Hot and Sour Asian Soup

Hot and sour soup is my favorite Chinese soup. While in the grocery store one day, I discovered these new Swansons flavor infused chicken and beef broths. The broth is fantastic and takes the guesswork out of how much of certain Asian spices you should use. It s super simple took me less than 15 minutes to make the soup. And the best part is it was delicious will definitely make again


  1. 1 14 ounce container of extra firm tofu cut into pieces
  2. 1 Half cup of sliced shitake mushrooms
  3. 1 Half cup of sliced oyster mushrooms
  4. 1 8 ounce can of bamboo shoots
  5. 2 cup of bean sprouts
  6. 1 Quarter cup of corn starch
  7. 1 tbsp of cold water
  8. 1 container of Swanson brand hot and sour Asian infused chicken broth
  9. 1 Half of cup of chopped green onions
  10. 2 eggs slightly beaten


  1. Change First you want to mix the cornstarch and the cold water stirring until smooth set aside
  2. Change Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot Add in the cornstarch mixture
  3. Once the soup mixture has come to a slight boil reduce heat to a simmer and add the tofu Simmer for 5 to 10 minutes
  4. Change Next take your beaten egg an drop into the soup Remove from heat let set 5 to 10 minutes and add your chopped green onions

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