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When we order Chinese food we usually order hot and sour soup with our entree. So of course, we had to try and make it at home. What a perfect Fall/Winter soup to make on a Sunday. It turned out great, and was excellent warmed up the next day for leftovers. Ry likes a lot of spice and I like just a little. This recipe has just enough spice, but not too much.


  • 8 cups chicken broth
  • 7 tablespoons soy sauce
  • 1 bag of shrimp - tails removed
  • 1 oz pkg fresh mushrooms, diced
  • 1 1/2 tablespoon garlic chili sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 cup white vinegar
  • 1 cup canned bamboo shoots, julienned
  • 7 oz block of tofu, cut into 1/4 inch dice
  • 4 tablespoons cornstarch
  • 4 tablespoons cold water
  • 2 eggs, beaten
  • 5 green onion stalks, diced (including tops)
  • 1 teaspoon toasted sesame oil


  • Bring chicken broth to a simmer in a large pot.
  • Add soy sauce, shrimp, mushrooms and garlic red chili paste.
  • Simmer for five minutes.
  • Add white pepper, white vinegar, bamboo shoots, tofu.
  • Simmer for five minutes.
  • Combine four tablespoons of cornstarch with four tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
  • Simmer for five minutes until soup is thickened.
  • Beat eggs in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
  • Wait 30 seconds.
  • Add green onions and sesame oil to soup. Stir well. Remove from heat.
  • Serve hot.

Categories: Soup 

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