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Hot and Sour Soup with Bean Sprouts


"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."
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40 m servings 131 cals
Original recipe yields 4 servings


  • 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.

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  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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Read all reviews 17
  1. 22 Ratings

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.

Most helpful
Most positive
Least positive

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.