Clubfoody’s Hot & Sour Soup

READY IN: 50mins


  • 12cupslow sodium chicken broth
  • 14 cuplow sodium soy sauce
  • 1tablespoonginger, minced
  • 12 tablespoondried red chili pepper (substitute red pepper flakes)
  • 12 tablespoon chinese brown sugar, grated(substitute granulated sugar)
  • 12 teaspoonblack pepper (to taste)
  • 1largechicken breast
  • 6ouncesshiitake mushrooms, sliced
  • 6ouncesoyster mushrooms, chopped
  • 1 (8 ounce) can bamboo shoots, drained and thinly sliced
  • 2largegreen onions, white and green parts separated and finely sliced
  • 13 cuprice vinegar
  • 13 cupseasoned rice vinegar
  • 12 tablespoonsesame oil
  • 1cupfirm tofu, cubed
  • 14 cupcornstarch (mixed in 1 cup cold water)
  • 3largeeggs, beaten

    Serving Size: 1 (508) g

    Servings Per Recipe:8

    Calories: 183.8

    Calories from Fat 67 g 37 %

    Total Fat 7.5 g 11 %

    Saturated Fat 2 g 10 %

    Cholesterol 81.3 mg 27 %

    Sodium 422.3 mg 17 %

    Total Carbohydrate15.2 g 5 %

    Dietary Fiber 2.2 g 8 %

    Sugars 3.4 g 13 %

    Protein 17.2 g 34 %


  • In a Dutch oven over medium-high heat, add chicken broth, soy sauce, ginger, dried red chili pepper, Chinese brown sugar, and freshly ground black pepper. Stir and when it starts simmering vigorously, add chicken breast, cover and cook for 15 minutes.
  • When cooked, remove the meat from the pot and shredded it before returning it back to the Dutch oven.
  • Add the mushrooms, bamboo shoots, the white parts of green onions, rice vinegar, seasoned rice vinegar, and sesame oil. Stir until the ingredients are well combined and bring the mixture back to a simmer; cook for 10 minutes.
  • Five minutes through cooking,add tofu, stir again and let it simmer for the remaining time.
  • Add the cornstarch mixture and stir very well.
  • In a thin stream, slowly pour the beaten eggs in while whisking continuously to achieve beautiful thin strands of cooked eggs, floating on the surface; taste and adjust if necessary.
  • Spoon the soup into warm bowls and sprinkle on the green parts of the green.
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