Hot and Sour Soup with Ginger Recipe

Name: Hot and Sour Soup with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups canned low-salt chicken broth; 1 1/2 ounces dried shiitake mushrooms; 5 tablespoons rice vinegar; 2 tablespoons cornstarch; 1 1/2 tablespoons oriental sesame oil; 3 tablespoons minced peeled fresh ginger; 1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice; 1 ounce bean thread noodles or angel hair pasta, broken in half; 1 tablespoon soy sauce; 1/2 teaspoon dried crushed red pepper; Pinch of sugar

Servings: persons

4 cups canned low-salt chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons minced peeled fresh ginger
1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice
1 ounce bean thread noodles or angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
Pinch of sugar

1
Combine broth and mushrooms in bowl.
2
Let stand until mushrooms soften, about 20 minutes.
3
Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth.
4
Discard mushroom stems; thinly slice caps.
5
Combine vinegar and cornstarch in small bowl; stir to blend.
6
Heat oil in large saucepan over high heat.
7
Add ginger; saute 30 seconds.
8
Pour in reserved broth, leaving behind any sediment.
9
Bring to boil.
10
Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms.
11
Reduce heat to medium-low, cover and simmer 5 minutes.
12
Add cornstarch mixture; stir until slightly thickened, about 1 minute.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups canned low-salt chicken broth, 1 1/2 ounces dried shiitake mushrooms, 5 tablespoons rice vinegar, 2 tablespoons cornstarch, and more.

Yes, Hot and Sour Soup with Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Soup with Ginger

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