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Hot-and-Sour Soup

Photo :Hot-and-Sour Soup



  • The complete recipe with Ingredients, Nutritive value and Instruction.


Prep time:

Cook time:

Total time:


  • 4 servings

Serving size:

  • 1Cup

Nutritive Information

  • Energy: 90Kcals/376kJ
  • Fat : 0.3g
  • Saturated Fat : 0.3g
  • protein: 5g
  • Carbohydrate : 13.4g
  • Sugar, total: 5.3g
  • Fibre-NSP: Fibre-NSP
  • Sodium: 807g


  • 10g / oz dried cloud ears
  • 8 fresh shiitake mushrooms
  • 75g/3oz tofu (bean curd)
  • 50g/2oz/ cup sliced,
  • drained, canned bamboo shoots
  • 900ml/1 pints/3 --4 cups vegetable stock
  • 15ml/ 1tbsp caster sugar
  • 45ml/ 3 tbsp rice vinegar
  • 15ml/ 1tbsp light soy sauce
  • 1.5ml/ tsp chilli oil
  • Large pinch of ground white pepper
  • 15ml/ 1 tbsp cornflour
  • 15ml/ 1 tbsp cold water
  • 1 egg white
  • 5ml/ 1 tsp sesame oil
  • 2 spring onions cut into fine rings


  • Soak the cloud ears in hot water for 30 minutes or until soft. Drain, trim off and discard the hard base from each and chop the cloud ears roughly.
  • Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ in cubes and shred the bamboo shoots finely.
  • Place the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan. Bring the stock to the boil, lower the heat and simmer for 5 minutes.
  • Stir in the sugar, vinegar, soy sauce, chilli oil, salt and pepper. Mix the cornflour to a paste with the water. Add the mixture to the soup, stirring constantly until it thickens slightly.
  • Lightly beat the egg white, and then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes colour.
  • Add the sesame oil to the pan just before serving. Ladle the soup into heated bowls and decorate each portion with a few sliced spring onion rings. Serve piping hot.


Hot and Sour Soup video

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Namita Nayyar





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