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Hot and Sour Soup

Hot and Sour Soup

Hot and Sour Soup

Hot and sour soup has wonderful aroma and a spicy kick. Shiitake mushrooms, ginger, and garlic make this is a great go-to soup to soothe a cold.

Hot and Sour Soup

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By: Team Beachbody
Posted in: Recipes, Soups
6 servings, 1½ cups each
Prep Time
15 min.
Cook Time
25 min.


  • 1 Tbsp. coconut oil
  • 8 oz shiitake mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, peeled, finely chopped
  • 1 tsp. red chili paste (like sambal oelek)
  • ½ tsp. crushed red pepper
  • ½ cup canned sliced bamboo shoots
  • ¼ cup reduced-sodium soy sauce
  • 4 cups low-sodium organic vegetable broth
  • 14 oz firm tofu, cut into 1-inch cubes
  • ¼ cup rice vinegar
  • 2 Tbsp. cornstarch
  • 1 large egg, lightly beaten
  • 6 fresh cilantro sprigs, leaves removed, stems discarded


  1. Heat oil in large skillet over medium-high heat.

  2. Add mushrooms; cook, stirring frequently, for 2 to 3 minutes.

  3. Add garlic, ginger, chili paste, red pepper, and bamboo shoots; cook, stirring frequently, for 1 to 2 minutes.

  4. Add soy sauce and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 minutes.

  5. Add tofu; cook for 2 to 3 minutes.

  6. Combine vinegar and cornstarch in a small bowl; mix until smooth.

  7. Add cornstarch mixture to soup; cook, stirring constantly, for 3 to 4 minutes, or until soup thickens. Remove from heat.

  8. Slowly add egg to soup, stirring constantly, so that egg cooks and forms threads.

  9. Evenly divide soup between 6 serving bowls; garnish with cilantro.

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Nutrition Data Hot and Sour Soup

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