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Hot and Sour Soup with Tofu

SUBMITTED BY: Ann Satler

"This soup is very similar to the kind you would find in your favorite Chinese restaurant. It consists of a rich, thick broth with some spices and mixed vegetables. It is absolutely delicious...enjoy!"
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 red bell pepper, chopped
  • 3 green onions, chopped
  • 2 cups water
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1 tablespoon sesame oil
  • 6 ounces frozen snow peas
  • 1 (8 ounce) package firm tofu, cubed
  • 1 (8 ounce) can sliced water chestnuts, drained

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
  2. In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
  3. Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CRITIC
Not like in any Chinese restaurant I'VE been to in the past 40 years. I doubled the soy, vinegar, red pepper flakes, black pepper, and cornstarch, and added some chopped shitake and button mushrooms, and it's still too watery. This is all wrong! It's not all that bad a soup, but make no mistake: This is NOT even close to The Real Thing! The bell pepper is unnecessary, and where are the bamboo shoots? Next time, I'll just head for the nearest take-out joint.

16 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by SHERIMA1
As my husband is Chinese, I would like to offer the following "tip" to make this more "authentic": After the last step, but just prior to serving, whip up 1 raw egg with a fork and slowly add to the boiling soup, stirring constantly. You will notice the difference immediately!

13 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2004 by *ANISAH*
This had a most lovely flavor. My family and I loved this soup. A few suggestions...The bell pepper is unecassary. Soup way too thin and had to add 3 TBSP more corn starch. Hot&sour soup doesn't exist w/o eggs so I scrambled 2 eggs in a bowl and slowly poured it in at the end of the process. Added a couple handfuls of clean and cooked shrimp...wonderful!

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 225

  • Total Fat: 12.9g
  • Cholesterol: 0mg
  • Sodium: 749mg
  • Total Carbs: 18.3g
  •     Dietary Fiber: 4.8g
  • Protein: 12.2g

VIEW DETAILED NUTRITION

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