Hot & Sour Soup
Recipe type: Entree
Cuisine: Soup
  • 2 tsp olive oil
  • 2 tsp dark sesame oil, divided
  • ¼ tsp red pepper flakes
  • 1 pkg sliced mushrooms
  • 3 garlic cloves, minced
  • 1 tbsp minced or grated fresh ginger
  • 1 (32oz) carton vegetable broth
  • 2¼ cups water, divided
  • ½ cup rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp fresh ground black pepper
  • ½ lb firm or extra firm tofu, diced
  • 2½ tbsp cornstarch
  • Salt, to taste
  • Cayenne pepper, to taste
  • 4 egg whites lightly beaten
  • ½ cup chopped green onions
  • ¼ cup minced fresh cilantro
  1. Heat olive oil and 1 tsp sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.
  2. Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes.
  3. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes.
  4. In a small bowl, whisk together remaining ¼ cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently.
  5. Season to taste with salt & cayenne (I like it spicy, so I used about ¼ tsp cayenne).
  6. Slowly stream egg whites into the pot while stirring continuously.
  7. Remove pot from heat and stir in green onions, cilantro, and remaining 1 tsp sesame oil.
  8. Serve immediately.
Recipe by Flying on Jess Fuel at