Recipe by ReddPanda
"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."
Watch video tips and tricks
serrano chile pepper, seeded and minced
minced fresh ginger
fresh shiitake mushrooms, stemmed and sliced
firm tofu, cut into strips
1 (8 ounce) can
bamboo shoot strips, drained
mirin (Japanese sweet wine)
green onions, thinly sliced
fresh cilantro, leaves picked from stems
Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes.
This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour.
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 also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.
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.
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 directed. The balance of sour and heat was pleasant when I first made it. However, I prepared through step 2 about 2 hrs before serving. It lost some of its original zip. I had to tweak it with soy, vinegar and more pepper. I also used a white pepper/black pepper combination for heat. Egg added some cloudiness but did not affect taste. My advice: Have everything prepped, but do not go past step 1 until just before serving.
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 bowl again and figure out what I am missing. Also, I love cilantro, but I have to say that I felt it did not belong.
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
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
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Soup with Bean Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 131
** Calories from Fat: 38
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See Chef John’s tasty version of spicy Thai chicken soup.
See how to make a healthy Italian-style white bean soup with fresh spinach.
Discover the secrets to making succulent sweet and sour pork.