Easy Hot and Sour Soup

Stephanie Rudy Recipe

By Stephanie Rudy lavenderfire1467

This soup is a quick and easy version. It is tasty and satisfying. The ingredients are versital. You can add, take away, and adjust according to your taste.

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top


64 to 96 oz
Chicken Broth
Rotisserie chicken, deboned and chopped
Sweet onion, chopped
Bunch green onions, chopped
1 lb
Fresh mushrooms, chopped (your choice)
1 box
Firm Tofu, cubed
6 Tbsp
Soy sauce
6 Tbsp
White wine
6 Tbsp
White vinegar
8 Tbsp
Louisiana Hot Sauce
3 Tbsp
Cornstarch, mixed with hot broth
1 pkg
Fresh bean sprouts, optional
1 can(s)
Water Chesnuts, optional
Eggs, beated, optional
1 can(s)
Bamboo shoots, optional
Red pepper flakes, to taste
Cooked pork roast, cut in to matchsticks, optional
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Crunchy chinese noodles
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Directions Step-By-Step

Debone rotisserie chicken, remove skin and fat and discard. Chop chicken meat and set aside.
Add broth to soup pot, you can add more broth if needed. Cook on medium heat.
Saute sweet onions and mushrooms in some butter, add to pot. Add chicken and cooked pork if using, to pot.
Cut tofu into cubes and add to pot.
Open all can items and add to pot. Add fresh bean sprouts to pot.
Add all liquid ingeredients to pot. Simmer on medium heat. Add red pepper flakes if desired.
In a small cup add some heated broth and about three tablespoons of cornstarch. Mix well and add to pot to thicken soup. Stir.
If using egg, beat and add to pot after all other ingredients have heated up in soup. Stir.
Add chopped green onions. Serve with crunchy chinese noodles.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Tofu/Soy
Regional Style: Chinese
Other Tag: Quick & Easy