Hot and Sour Soup

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course, Side Dishes, Soups
Cuisine Asian
Servings 4 Servings


  • Stove


  • 6 cups vegetable broth ***Click on the Vegetable Broth recipe link
  • 2 cups shiitake mushrooms sliced
  • 8 oz bamboo shoots canned, drained, sliced
  • 8 oz tofu extra firm, cubed
  • 1/2 cup carrots peeled, matchstick sliced
  • 1 tbsp ginger fresh, minced
  • 1/4 cup soy sauce low sodium, NO SODIUM BENZOATE
  • 1/4 cup rice vinegar
  • 3 tbsp cornstarch
  • 1/4 cup water
  • 1 tsp black pepper cracked
  • 1 tsp salt
  • 2 tbsp green onion chopped


  • In a large saucepan, bring the vegetable broth to a boil. Cut and prepare the vegetables and tofu. Once prepared add the bamboo shoots, tofu, ginger, mushrooms, carrot, garlic, soy sauce and vinegar to the pot. Boil for about 5 minutes; then lower the heat to simmer. Cover and cook until the carrots are tender.
  • In a small bowl, dissolve the cornstarch in the water. Add mix to the soup and stir well to thicken. Sprinkle in the salt and pepper. Cook for another 10 minutes then ladle into bowls. Garnish with the green onions.

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