Hot and Sour Soup with Bean Sprouts

Hot and Sour Soup with Bean Sprouts

16
ReddPanda 0

"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 131 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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

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

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...

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

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 direc...

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 ...

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

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.