Hot N Sour Soup

This is a soup I make often. It s low calorie, filling, super easy and made with easily available grocery items. Obviously, this should be modified to your taste. I ve learned to taste the broth as I make it. This recipe is written as if I had everything on hand, but I ve made this soup with only broth, egg, carrot, soy sauce and vinegar – still tasty. This also adapts well to using ramen noodles instead of cabbage. Enjoy experimenting!


  1. Meat and Vegetables
  2. 1 tbsp cooking oil (not olive oil)
  3. 4 oz Chicken or pork thinly sliced (cooked or raw optional)
  4. 1/2 cup chopped mushroom fresh
  5. 1/2 cup carrot julienned or sliced thin
  6. 1/2 cup shredded cabbage (optional)
  7. 1 tbsp soy sauce
  8. 1 each Thai pepper whole or chopped (optional)
  9. 1 or
  10. 1/4 tsp red pepper flakes
  11. Broth
  12. 5 cup chicken stock or broth
  13. 2 tbsp soy sauce
  14. 3 tbsp vinegar such as apple cider white or rice
  15. 4 oz extra firm tofu cut into bite size pieces
  16. 1 tbsp cornstarch
  17. 2 tbsp water
  18. Finishes
  19. 2 each eggs beaten
  20. 1/2 tsp white pepper (optional)
  21. 1/2 tsp sesame oil (use a quality brand)
  22. 2 each green onion fresh sliced


  1. Meat and Vegetables: Heat the oil in a medium saucepan on high heat Note: olive oil has a much lower smoke point than other oils Not recomended Note: if using cooked meat skip to step 2 Add meat if raw Cook and stir for about 5 min or until mostly done
  2. Note: If you want to reduce the heat wait to add thai pepper or red pepper flakes until step 7 Add mushroom carrot cabbage and Thai pepper or red pepper flakes Cook for another 5 min or until carrots are softened slightly
  3. If using cooked meat add now Add 1 tablespoon of soy sauce Stir until the mixture is coated with the soy sauce
  4. Add chicken broth or stock
  5. Note: Read this step completely before doing it Add remaining soy sauce and vinegar one tbs at a time alternating between soy sauce and vinegar Taste after each tablespoon addition to ensure that the flavor is to your liking It should have a balanced flavor between salty and sour (you should be able to taste both equally) Adjust as necessary by adding more or less soy sauce or vinegar
  6. Combine cornstarch and water in a separate bowl or cup
  7. Add tofu and cornstarch/water mixture If you havent aready add the Thai pepper or red pepper flakes now for less heat
  8. Bring to a full boil The broth will thicken slightly
  9. Critical step: After it reaches a boil remove from heat for about 30 seconds While stirring slowly slowly drizzle the beaten eggs into the soup Note: if the broth is too hot the eggs will overcook and disintegrate making a milky broth instead of long ribbons like its supposed to Dont worry it still makes a tasty soup although the presentation wont be as great
  10. Keep the heat off but finish the soup by adding the sesame oil and white pepper Stir to blend
  11. Provide sliced green onion for garnish Serve

Leave a Reply

Your email address will not be published. Required fields are marked *