Brian's Feel Better Hot & Sour Soup

Brian's Feel Better Hot & Sour Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.0
  • Total Fat: 12.4 g
  • Cholesterol: 105.5 mg
  • Sodium: 2,062.2 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 26.7 g

View full nutritional breakdown of Brian's Feel Better Hot & Sour Soup calories by ingredient


My take on Hot and Sour Soup for when I have a chest cold, bronchitis or pneumonia. My take on Hot and Sour Soup for when I have a chest cold, bronchitis or pneumonia.
Number of Servings: 6


    80 g Diced Fresh Shitake Mushroom
    2 Tbsp Vegetable Oil
    1 tsp Coconut Oil
    8 oz ground turkey (or pork)
    2 Tbsp Sambal Chili Paste
    1/4 cup and 1/2 tsp soy sauce
    1/4 cup and 1/2 tsp rice wine vinegar
    1/2 tsp Chinese five-spice blend
    1 1-inch piece of fresh ginger, chopped fine
    1/2 cup bamboo shoots
    1/2 cup water chestnuts, sliced
    8 oz boneless skinless chicken breast, cut into thin strips
    1 clove of garlic, diced fine
    1 tsp salt
    1 tsp ground white pepper
    1 dash of sugar
    2 quarts of chicken stock
    1 square firm tofu, drained and sliced into 1/4 inch strips
    3 Tbsp corn starch mixed with 1/4 cup of water
    2 medium eggs, beaten lightly


Have some sambal, red pepper flakes or sriracha handy so that you can adjust the flavour to be hotter if you so desire. Similarly, vinegar to help if you want it more sour or more sugar if you need to tone down either the heat our sour.


1) Combine 1 Tbsp of Sambal, 1/2 tsp each of Chinese five-spice, soy sauce and rice wine vinegar and the ground turkey in a Ziploc bag. Mix with your fingers to really break it up so that it disintegrates nicely when cooked. Proceed prepping the rest of your vegetables and tofu while this sits. Then, stir fry in a wok on medium with the coconut oil.

2) Add the the ginger, chili paste, shitake, water chestnuts, bamboo shoots, garlic, and chicken strips; cook and stir until the chicken has lost all pinkness, allowing for the flavours to mix, combine and heighten. The aroma should be killer.

3) Combine the remaining soy sauce and rice wine vinegar in a bowl with your salt, white pepper and sugar. Add to the wok and toss everything together.

4) Once everything has been thoroughly combined, add your chicken stock and bring up to a boil. Once there, let the soup simmer for 10 minutes before adding the tofu. Simmer for an additional 3 minutes.

5) Mix the water and cornstarch into a slurry. Introduce this into the soup and bring it back to a boil. Cook until thickened.

6) Take the soup off the heat. Stir briskly in one direction until there is a current moving, then slowly add the beaten eggs into the current; it will feather into the soup.

Serving Size: Makes 6 large bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user CLANDESTINEONI.