• prep: 15 min
  • cook: 10 min
  • total: 25 min
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  • servings:
  • Summary

    An easy homemade version of Chinese hot and sour soup that tastes as good as the restaurant version.

    Ingredients

    • 4 cups no salt chicken stock
    • 3 tbsp rice vinegar
    • 2 tbsp low sodium soy sauce
    • 1 tbsp sriracha sauce
    • 1 tsp grated ginger
    • 1/4 tsp ground white pepper
    • 6 oz soft tofu (sliced into strips)
    • 4 shiitake mushrooms (thinly sliced)
    • 2 tbsp cornstarch
    • 2 tbsp cold water
    • 1 large egg (whisked)
    • 2 scallions (thinly sliced)

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 95 % Daily Value *
    • Total Fat: 4 g 5.87%
    • Saturated Fat: 1 g 2.74%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.03%
    • Sodium: 813 mg 33.86%
    • Calcium: 295 mg 29.51%
    • Potassium: 148 mg 4.24%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.68%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 4.93%
    • Sugar: 1 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.92%
    • Vitamin C 0.32%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq