Hot and Sour Soup with Bean Sprouts Recipe - Allrecipes.com
  • READY IN 40 mins

Hot and Sour Soup with Bean Sprouts

Recipe by  

"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

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

Most Helpful Positive Review
Feb 12, 2008

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

 
Most Helpful Critical Review
May 29, 2007

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

 

16 Ratings

Mar 29, 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 also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.

 
Sep 11, 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.

 
Nov 29, 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 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.

 
Jul 13, 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 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.

 
Dec 04, 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

 
Jun 26, 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

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 762 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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