Hot and Sour Soup

Hot and Sour Soup
Patsy Catsos
Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min
Servings: 6 (1 cup each)

Nutrition Highlights (per serving)

110 calories
5g fat
10g carbs
8g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 6 (1 cup each)
Amount per serving  
Calories 110
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 660mg 29%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 8g  
Vitamin D 0mcg 0%
Calcium 73mg 6%
Iron 1mg 6%
Potassium 258mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Hot and sour soup is a Chinese restaurant favorite that you can make at home. It isn't difficult, once you've mastered the technique of drizzling the scrambled egg into the swirling broth. Visit an Asian market to buy the crunchy black fungi mushrooms. The rest of the ingredients are available at your local grocery store.


  • ¾ ounce dried black fungi mushrooms (about 1/2 cup)
  • 1 tablespoon peeled fresh ginger, cut into coarse chunks
  • 2 fresh garlic cloves, chopped into large chunks
  • 1 tablespoon toasted sesame oil
  • 1 quart reduced-sodium, low-FODMAP chicken broth
  • 1 tablespoon chile-and-vinegar hot sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 8 ounces firm tofu, drained and cut into ¼-inch slivers
  • 5 ounces bamboo shoots (yield from an 8-ounce can)
  • 1 teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 large egg
  • ¼ cup thinly sliced scallion greens
  • pinch of crushed red pepper flakes (optional)


  1. In a medium bowl, pour about 2 cups of boiling water over the dried mushrooms and allow them to hydrate for 30 minutes.

  2. While the mushrooms soak, in a medium heavy saucepan, sauté the ginger and garlic in the sesame oil over medium heat until fragrant and sizzling. When they begin to brown, remove and discard the ginger and garlic. Stir in the chicken broth, hot sauce, vinegar, soy sauce, tofu, bamboo shoots, sugar, and pepper. Bring the mixture to a boil over medium-high heat, then turn it down to maintain a low simmer.

  3. In a small bowl, stir together the cornstarch and cold water. Drizzle the mixture into the soup, stirring briskly, and stir until the soup thickens slightly.

  4. Drain the mushrooms and add them to the soup pot.

  5. In the same small bowl, scramble the egg. Drizzle the egg mixture into the pot while stirring constantly. Small strands of egg will form as the soup returns to a simmer in about 30 seconds. Top with scallion greens and crushed red pepper, if using, and serve hot.

    Ingredient Variations and Substitutions

    Use one cup of torn fresh oyster mushrooms instead of rehydrated dried black fungus mushrooms if you have trouble finding them.

    Note that low-FODMAP broth doesn't contain onions or garlic. It won't be labeled low-FODMAP, so you'll have to Inspect the ingredients label.

    Cooking and Serving Tips

    Recently we've seen firm tofu in twin packs of 8 ounces each. Use one side of the twin pack for this recipe and save the other half for another use, like a sticky baked tofu noodle bowl.

    Keep previously peeled and chopped ginger in your freezer at all times to quickly add a burst of authentic Asian flavor to your recipes. Place the ginger on a small piece of aluminum foil, wrap and twist on both ends.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

By Patsy Catsos, MS, RDN, LD
Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients.