Pan-Asian Hot and Sour Soup Recipe

Name: Pan-Asian Hot and Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch green onion, chopped; 3 fresh garlic cloves, crushed; 1 green pepper, chopped; ½ cup baby carrots, chopped; 12 large white cabbage; ½ cup bamboo shoot, in water; 1 cup dried shiitake mushroom; 2 cups diced tomatoes; 1 quart beef stock (not broth); 2 cups chicken stock (not broth); 2 tablespoons olive oil; ½ cup low sodium soy sauce (can be adjusted to taste); ½ cup mirin or ½ cup sushi rice vinegar; 1 dash ground ginger; 1 dash cracked red pepper; 1 dash black pepper; 1 dash white pepper; 1 dash dried mustard; 1 (8 ounce) package firm tofu, cut into strips, stir fried or 12 lb cooked shrimp; fresh cilantro or fresh bean sprouts or lime wedges or cooked and drained noodles

Servings: persons

1 bunch green onion, chopped
3 fresh garlic cloves, crushed
1 green pepper, chopped
½ cup baby carrots, chopped
12 large white cabbage
½ cup bamboo shoot, in water
1 cup dried shiitake mushroom
2 cups diced tomatoes
1 quart beef stock (not broth)
2 cups chicken stock (not broth)
2 tablespoons olive oil
½ cup low sodium soy sauce (can be adjusted to taste)
½ cup mirin or ½ cup sushi rice vinegar
1 dash ground ginger
1 dash cracked red pepper
1 dash black pepper
1 dash white pepper
1 dash dried mustard
1 (8 ounce) package firm tofu, cut into strips, stir fried or 12 lb cooked shrimp
fresh cilantro or fresh bean sprouts or lime wedges or cooked and drained noodles

1
Let Shiitake mushrooms soak in bowl of warm water for 30 minutes.
2
If Shiittake is fresh, skip this step.
3
Slice mushrooms into strips.
4
Chop onion, green pepper, cabbage, carrots.
5
In stockpot, add oil, garlic, onion, green pepper, and carrot.
6
Saute over medium heat until soft.
7
Add cabbage, stir for a few minutes to soften.
8
Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices.
9
Stir.
10
Increase heat to bring to boil.
11
Then add bamboo slices and sliced mushrooms.
12
Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
13
Serve in soup bowls, if using noodles, cook them separate and add to soup now.
14
Top with protein, next the bean sprouts, lime wedge, and finally the cilantro.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 bunch green onion, chopped, 3 fresh garlic cloves, crushed, 1 green pepper, chopped, ½ cup baby carrots, chopped, and more.

Yes, Pan-Asian Hot and Sour Soup 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.

That's it — enjoy your meal!

Pan-Asian Hot and Sour Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions