• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hot and Sour Soup (Shulman)

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 6 Dried Chinese mushrooms OR
  • -1-ounce
  • 8 c Water
  • 4 Vegetable bouillon cubes
  • 6 Green onions; sliced, whites
  • -and greens, separated
  • 1 lb Tofu; slivered
  • 2 tb Dry sherry OR Chinese rice
  • -wine
  • 1/4 c Cider vinegar OR Chinese
  • -rice wine vinegar; or more
  • -to taste
  • 2 tb Tamari; or more to taste
  • 2 tb Cornstarch OR arrowroot
  • 1/4 c Cold water
  • 2 Eggs; beaten (opt)
  • 1/4 c Carrot; cut into 2-inch
  • -matchsticks
  • 1/4 c Bok choy or celery; cut into
  • -2-inch matchsticks
  • 1/4 ts Freshly ground black pepper
  • -OR cayenne; or more to
  • -taste OR chili pepper, to
  • -taste


Before you begin cutting the vegetables, place the mushrooms in a small
bowl. Bring 2 cups of the water to a boil and pour over mushrooms. Cover
and let stand 15 minutes. Meanwhile, prepare the other vegetables.

Place the remaining 6 cups water and the bouillon cubes in a large
saucepan. Drain the mushrooms in a strainer over a bowl and add their
liquid to the souppot. Bring to a simmer. Cut the mushrooms in slivers and
add them to the stock, along with white part of the green onions. Simmer 5
minutes and add the tofu. Simmer 5 minutes and stir in the sherry, vinegar,
and tamari. Dissolve the cornstarch or arrowroot in the 1/4 cup cold water.
Stir into the soup and bring to a gentle boil.

Drizzle the beaten eggs into the boiling soup, stirring with a fork or
chopstick so that the egg forms shreds. When the soup becomes clear and
slightly thickened, remove frorn the heat. Stir in the pepper (be generous)
and adjust vinegar and tamari.

Distribute the carrots, bok choy or celery, and the green onion tops bowls
and ladle in the soup. Serve at once, passing additional pepper and vinegar
so people can adjust hot and sour to taste.

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