Hot and Sour Soup


4 cups (32 oz.) chicken broth
1/4 cup NAKANO Natural Rice Vinegar or Seasoned Rice Vinegar Original
2 Tbsp. lite soy sauce
1/4 tsp. crushed red pepper flakes or 1 tsp. hot chile oil
4 oz. firm silken tofu, well drained, cut into 1/2-inch cubes
1 can (15 oz.) sliced mushrooms or straw mushrooms, drained 
1/2 cup drained canned bamboo shoots
3 Tbsp. water
2 Tbsp. cornstarch
1 egg white, slightly beaten
1/4 cup thinly sliced green onions
2 tsp. dark toasted sesame oil


Combine broth, rice vinegar, soy sauce and red pepper flakes in a large saucepan; bring to a boil over high heat. Reduce heat to medium; simmer 2 minutes. Stir in tofu, mushrooms and bamboo shoots; heat through. Combine water and cornstarch, mixing until smooth. Stir into soup; cook until soup boils and thickens, about 5 minutes, stirring frequently. Remove from heat. 

Stirring soup constantly in one direction, slowly pour egg white in a thin stream into soup. Stir in green onions and sesame oil. Ladle into soup bowls. 

Makes 4 servings (about 5-1/2 cups). 

Tip: Silken tofu is sold along side regular tofu in the produce section of your supermarket. Its creamy texture is excellent in soup. If unavailable, diced cooked chicken or pork may be substituted.


Per serving: 111 calories, 7g protein, 10g carb, 5g fat, 0mg chol, 1,573mg sodium

Hot and Sour Soup
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