Chinese Hot and Sour Soup

A mainstay of Chinese restaurants, this vegetarian soup comes together quickly and easily at home. The sour comes from rice vinegar and the heat from crushed red and white peppers.

Serves: 6
Serving Size: 1 cup
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Bring stock, mushrooms and bamboo shoots to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes. Stir in vinegar, soy sauce, sugar, red pepper and white pepper.

  • Mix cornstarch and water in small bowl until smooth. Stir into saucepan with wire whisk. Gradually whisk in egg white; simmer until cooked through.

  • Ladle into soup bowls. Sprinkle with green onion and sesame seed.

Nutrition information

(Amount per serving)

  • 69Calories: 69Cholesterol: 0mg
  • Sodium: 633mgProtein: 3g
  • Total Fat: 1gFiber: 1g
  • Carbohydrate: 12g