Hot and Sour Soup with Bean Sprouts

  • Recipe By
  • Published May 3rd
  • Ready In40m
  • Servings4
  • Calories131
Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.

Hot and Sour Soup with Bean Sprouts Ingredients

The following are the ingredients needed to make delicious Hot and Sour Soup with Bean Sprouts for 4 servings:

  • 1 serrano chile pepper, seeded and minced
  • 5 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 5 fresh shiitake mushrooms, stemmed and sliced
  • 1/2 pound firm tofu, cut into strips
  • 1 (8 ounce) can bamboo shoot strips, drained
  • 1 cup bean sprouts
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh cilantro, leaves picked from stems
  • 1 egg, beaten

Hot and Sour Soup with Bean Sprouts Cooking Instructions

  • Prep30m
  • Cook10m
  • Ready In40m

To cook Hot and Sour Soup with Bean Sprouts, you need about 30 minutes of preparation time. The time needed to cook this Hot and Sour Soup with Bean Sprouts is about 10 minutes , and you can serve your Hot and Sour Soup with Bean Sprouts within 40 minutes . The following are the steps to cook Hot and Sour Soup with Bean Sprouts easily:

  1. 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. 2 Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
  3. 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.

Nutrition Facts

Per Serving: 131 calories; 4.3 grams of fat; 13.5 grams of carbohydrates; 9.7 grams of protein; 46 milligrams of cholesterol; 762 milligrams of sodium.

  1. May 1st 2011

    I doubled the amount of everything except the bamboo shoots, bean sprouts, and egg. I also added some thin slices of onion and left out the corn starch. Overall a very good recipe.

  2. Nov 29th 2010

    This absolutely surprised me !! I did not expect it to taste so authentic without the lily buds and black mushrooms. I used a combo of fresh and dried shitakes, but other than that made as d ...

  3. Sep 10th 2009

    This was a great recipe! I doubled soy and vinegar and added white vinegar. 1-2 tablespoons of Tamarind soured it up and worked well with the cilantro. It reminded me of a Thai version.

  4. Jul 12th 2009

    This was a good start but I ended up having to tweak it a bunch to get enough flavor for our tastes and was still left feeling like it was missing something. I am going to have to order a b ...

  5. Jun 25th 2009

    I didnt have tamari sauce in the house so i made it without it. I didnt like the ginger pieces, so i think next time i would use it with dry ginger. I love this soup...and it was SO easy to make

  6. Dec 4th 2008

    This was a great dinner. My kids wanted to try tofu, so this is what I picked. They loved it as did my husband. I could not find the tamari so I didn't use it, it was still great

  7. Feb 12th 2008

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

  8. May 29th 2007

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

  9. Mar 29th 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 al ...