Back to Hot and Sour Soup with Tofu All Reviews for Hot and Sour Soup with Tofu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 msledf_0404_hotsoursoup.jpg

Ingredients Ingredient Checklist 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons soy sauce 1/4 to 1/2 teaspoon crushed red pepper 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced 3 to 4 tablespoons rice vinegar 2 tablespoons cornstarch 1 large egg, lightly beaten 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained 2 tablespoons finely grated fresh ginger 3 scallions, thinly sliced

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 20 mins Servings: 4 msledf_0404_hotsoursoup.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

msledf_0404_hotsoursoup.jpg

msledf_0404_hotsoursoup.jpg

Ingredients

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons soy sauce 1/4 to 1/2 teaspoon crushed red pepper 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced 3 to 4 tablespoons rice vinegar 2 tablespoons cornstarch 1 large egg, lightly beaten 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained 2 tablespoons finely grated fresh ginger 3 scallions, thinly sliced

Directions

In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Reviews (6)

 Add Rating & Review     163 Ratings   5 star values:        38    4 star values:        50    3 star values:        47    2 star values:        21    1 star values:        7

Reviews (6)

Add Rating & Review     163 Ratings   5 star values:        38    4 star values:        50    3 star values:        47    2 star values:        21    1 star values:        7

Add Rating & Review

163 Ratings 5 star values: 38 4 star values: 50 3 star values: 47 2 star values: 21 1 star values: 7

163 Ratings 5 star values: 38 4 star values: 50 3 star values: 47 2 star values: 21 1 star values: 7

163 Ratings 5 star values: 38 4 star values: 50 3 star values: 47 2 star values: 21 1 star values: 7

  • 5 star values: 38 4 star values: 50 3 star values: 47 2 star values: 21 1 star values: 7

    Martha Stewart Member     Rating: 5.0 stars       12/08/2019   Great recipe. I boiled chicken, diced it up and added it. Also: most H&S recipes include white pepper. Surprised it's missing here. I added a teaspoon.  

Martha Stewart Member     Rating: 5 stars       11/04/2019   Made this a while ago, I tasted tofu for the very first time because of this soup and no doubt I am in love with it. I think the addition of fresh ginger juice at the end does the trick  

Martha Stewart Member     Rating: 4 stars       02/07/2018   I liked this recipe. I poached chicken in the broth, then reserved it for a later use. Poaching the chicken in the broth made it more flavorful. I also added sauteed garlic and poached carrots. I used crimini mushrooms which are cheaper than shiitake mushrooms and just as flavorful. I found that adding additional fresh ginger just before serving made it more fresh tasting.  

Martha Stewart Member     Rating: 5 stars       02/08/2015   I made this tonight although i dont have the shitake mushroom i substituted another kind of mushroom The taste is exactly i ve been wanting for. I also added kaffir leaves on mine it blends good too. Thanks Martha!  

Martha Stewart Member     Rating: Unrated       08/26/2009   I just made this soup and it's absolutely delicious and easy to make. Mine actually looks exactly like the pic on the book!  

Martha Stewart Member     Rating: Unrated       10/26/2008   This recipe tasted just like the hot and sour soup my mom and I would often order from our favorite local Chinese take-out place. Eating it brought back great memories of spending time with my mom. I plan on passing this on to my mother. She will really enjoy it too, thanks.

    Martha Stewart Member

    Rating: 5.0 stars 12/08/2019

Great recipe. I boiled chicken, diced it up and added it. Also: most H&S recipes include white pepper. Surprised it’s missing here. I added a teaspoon.

Rating: 5.0 stars

Rating: 5 stars 11/04/2019

Made this a while ago, I tasted tofu for the very first time because of this soup and no doubt I am in love with it. I think the addition of fresh ginger juice at the end does the trick

Rating: 5 stars

Rating: 4 stars 02/07/2018

I liked this recipe. I poached chicken in the broth, then reserved it for a later use. Poaching the chicken in the broth made it more flavorful. I also added sauteed garlic and poached carrots. I used crimini mushrooms which are cheaper than shiitake mushrooms and just as flavorful. I found that adding additional fresh ginger just before serving made it more fresh tasting.

Rating: 4 stars

Rating: 5 stars 02/08/2015

I made this tonight although i dont have the shitake mushroom i substituted another kind of mushroom The taste is exactly i ve been wanting for. I also added kaffir leaves on mine it blends good too. Thanks Martha!

Rating: Unrated 08/26/2009

I just made this soup and it’s absolutely delicious and easy to make. Mine actually looks exactly like the pic on the book!

Rating: Unrated

Rating: Unrated 10/26/2008

This recipe tasted just like the hot and sour soup my mom and I would often order from our favorite local Chinese take-out place. Eating it brought back great memories of spending time with my mom. I plan on passing this on to my mother. She will really enjoy it too, thanks.

All Reviews for Hot and Sour Soup with Tofu

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hot and Sour Soup with Tofu

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest