The Scramble

Hot and Sour Soup

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Hot and Sour Soup
Hot and Sour Soup
I’ve always loved starting a meal at a Chinese restaurant with delicious hot and sour soup because it’s a flavor and texture sensation, but I had no idea how simple it was to make a healthy and authentic-tasting hot and sour soup recipe at home with supermarket ingredients! I love the trick of using a beaten egg to enrich the soup. Scramble recipe tester Krysta Pascuzzo said, “As soon as we started eating it, everyone stopped talking. It was delicious!! It tasted just like the version we get at the Chinese restaurant.”
Print Recipe
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 tsp. sesame oil
  • 2 oz. shiitake or oyster mushrooms stemmed if using shiitakes and thinly sliced (about 1/3 cup)
  • 1 tsp. minced garlic (about 2 cloves)
  • 1 tsp. fresh ginger peeled and finely chopped
  • 1/8 tsp. crushed red pepper flakes optional
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 carrot quartered and thinly sliced
  • 4 tsp. cornstarch
  • 2 Tbsp. reduced-sodium soy sauce use wheat/gluten-free if needed
  • 1/4 cup rice vinegar
  • 1 egg beaten
  • 8 oz. extra-firm tofu cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
  • 2 scallions dark and light green parts, thinly sliced
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 tsp. sesame oil
  • 2 oz. shiitake or oyster mushrooms stemmed if using shiitakes and thinly sliced (about 1/3 cup)
  • 1 tsp. minced garlic (about 2 cloves)
  • 1 tsp. fresh ginger peeled and finely chopped
  • 1/8 tsp. crushed red pepper flakes optional
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 carrot quartered and thinly sliced
  • 4 tsp. cornstarch
  • 2 Tbsp. reduced-sodium soy sauce use wheat/gluten-free if needed
  • 1/4 cup rice vinegar
  • 1 egg beaten
  • 8 oz. extra-firm tofu cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
  • 2 scallions dark and light green parts, thinly sliced
Print Recipe
Instructions
  1. In a large saucepan, heat the oil over medium-low heat.
  2. Add the mushrooms, garlic, ginger and pepper flakes (optional) and sauté for 2 minutes until the mushrooms start to get tender and the garlic is fragrant.
  3. Add the broth and carrots, bring it to a boil, reduce the heat and simmer until the carrots are tender, about 3 minutes.
  4. Meanwhile, put the cornstarch in a small bowl and whisk in the soy sauce and vinegar.
  5. Slowly whisk the cornstarch mixture into the soup, and simmer for 2 more minutes until the soup has thickened slightly.
  6. Pour in the egg and stir the soup rapidly until the egg cooks and thickens the soup, about 2 minutes.
  7. Add the tofu and scallions, cover and let it stand for 1 minute. Serve it immediately or refrigerate it for up to 3 days.
Recipe Notes

Do Ahead or Delegate: Stem (if necessary) and slice the mushrooms, peel the garlic, peel and chop the ginger, quarter and slice the carrot, beat and refrigerate the egg, dice and wrap the tofu, slice the scallions, or fully prepare and refrigerate the soup.

Scramble Flavor Booster: Add 1 Tbsp. hoisin sauce or sweet Asian chili sauce for a little more sweet spiciness.  Drizzle a few drops of hot chili sesame oil or toasted sesame oil into the soup at the table.

Video: Watch Jessica make this on Facebook Live

Nutritional Information Per Serving (% based upon daily values)
Calories 130, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 47mg, 15.5%; Sodium: 525mg, 22%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 10.5%; Sugar: 4g; Protein: 9g

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