Leave behind the difficult, multi-ingredient Cantonese Hot & Sour Soup! This is a real central Chinese rendition that won’t have you go looking for ingredients but will warm your palate and your heart.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 cups vegetable broth
- 1 (12 ounce) package silken tofu, diced
- 2 green onions, chopped
- 1 eggs, beaten
- 1 portobello mushroom, halved and sliced
- 2 cups chopped cabbage
- 1 tablespoon Thai chile sauce
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon citric acid powder (Optional)
Instructions
- Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 2390 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Had to triple the rice and hot sauce before it started to taste like the restaurant style
I threw in a few raw shrimp, cut up and some dried seaweed for color and salt. Really make a good serving for 4, and I enjoyed it.
Tasted very close to what you get at a restaurant. I almost always have all of these ingredients on hand. Next time I will add some more traditional ingredients like tree ears and bamboo. Couldn’t get enough of this soup, and it gets even better after it sits overnight.
Tasted very close to what you get at a restaurant. I almost always have all of these ingredients on hand. Next time I will add some more traditional ingredients like tree ears and bamboo. Couldn’t get enough of this soup, and it gets even better after it sits overnight.
I appreciate the effort and it was tasty, but I don’t think it’s like hot & sour soup.
We thought this was great; thanks a lot–it was very quick and easy to make. I did not use the citric acid.
The soup might not look like there is enough liquid, but as the mushrooms cook, their liquid will add plenty to the soup.
wow this is wonderful.. i used chicken bouillon instead of vegetable broth.. used firm tofu.. and doubled the chile sauce.. didn’t feel the need to add the citric acid.. ty so much for the recipe.. i’m feeling under the weather and was looking for a soothing soup.. glad i found this
I thought this recipe was awesome and it was very similar to the hot and sour soup I get at my favorite local chinese resturant. the only changes I just made two changes: I used sirracha hot sauce because couldnt find the thai chile paste and I used lemon juice instead of citric acid. I’m not sure why some of the reviewers were complaining about the soup not being authentic thai hot and sour soup because the author clearly states that that is not the point of the recipe.
I really liked this more than I expected I would. I added a bit of water because I like a lot of broth in my soups, used extra firm tofu, added 2 extra Tbsp. of Thai chile sauce for heat, and used lemon juice in place of citric acid powder. All very small changes, and very happy with the results. Simple and yummy!
great flavor..will make again. It was very salty and I had to alter it to suit our tastes. I did add a few cups of water, doubled the cabbage, mushroom and egg…maybe next time I will add less soy sauce or use reduced sodium soy and broth. Either way it was a great base. THX 🙂
I couldn’t buy rice vinegar so I used white wine vinegar. I used a savory cabbage, which was perfect. Of course I adjusted to my tastes, but it is delightful. I made it for my mom who is sick on Mothers Day. I have a feeling with the vinegar, tofu and broth she will be feeling better soon.
This is a hearty soup that will satisfy non-vegetarians. My guests spooned it over rice and ate it as a sort of casserole. I didn’t have thai curry paste, so I used a small spoonful of Indian curry paste.
I’ve never had Cantonese Hot and Sour Soup so I’m not going to compare this recipe with anything else. I doubled the recipe, used extra firm tofu, and yellow onions (because I didn’t have any green). At first it was rather bland and not very spicy at all so I ended up adding more soy sauce and chili sauce. I don’t care too much for sour so I did not add more vinegar. Turned out very good!
Delicious!! Be sure to add the chili paste and rice vinegar to taste. I also added miso paste and bits of dried seaweed (there’s a better asian name for this) that I didn’t know what to do with; not traditional, but great addition.
Wow! This was very good. I rate this a 4 star because of its simplicity. I liked how the cabbage was still “crunchy” and not overdone. I was looking for a low calorie low fat soup and this did the trick. I used low fat firm tofu and fat free chicken stock b/c I didn’t have vegetable broth on hand and turned out great!
Very simple and easy to make. It’s is tasty, but the flavor lacks the complex, rich flavor of a really good H&S soup. But the description doesn’t promise restaurant quality, it promises a good country style soup with little fuss. In that sense, it delivers well.
I give this one five stars just because it is so easy. My hubby who loves hot and sour soup gives it a 3 1/2. I thought it was great!
Easy, fast & tasty. We loved it and will add it to our regular recipes!
I really liked this one. I used a very spicy Thai chili sauce, 2 tablespoons vinegar, low-sodium soy sauce, left out the mushrooms, and added in some white onion.
I don’t think the soup was authentic hot and sour soup, but i was craving something that reminded me of my moms cooking, so I was pretty happy with the flavors.