Hot and Sour Soup, Vegetarian

4.3 of 5 (6)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.0
  • Total Fat: 2.9 g
  • Cholesterol: 36.1 mg
  • Sodium: 1,416.2 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Hot and Sour Soup, Vegetarian calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicious and Nutritious, and a great cold cure. Delicious and Nutritious, and a great cold cure.
Number of Servings: 6


    Vegetable Broth, 100% Fat Free, 3 small cans
    Mushrooms, canned, 1 cup
    Bamboo shoots, 1/2 c sliced into strips
    Distilled White Vinegar 5 Tbsp
    Soy Sauce, Less Sodium 3 Tbsp
    Red pepper flakes, 1/2 tsp
    Pepper, black, 1/4 tsp
    Silken Extra Firm Lite Tofu, 1 block, cubed
    Egg, fresh, 1 large beaten
    Scallions, raw, 1/4 cup, chopped
    Sesame Oil, 2 tsp


Bring broth to a boil. Add mushrooms (shitake are a nice variation if you wish), bamboo shoots, vinegar, soy sauce, and peppers. Cover and simmer 5 mins.
Add tofu, and bring back to a boil.
Slowly add egg to soup, then stir gently once or twice. Sprinkle each bowl with sesame oil and green onions.

You can drastically reduce the sodium low sodium of home made vegetable broth. This is based on Swanson's canned fat free.

If you want a texture closer to restaurant, dissolve 3T corn starch in 1/4 c cold water, stir in 1/2 c of hot soup (before adding egg), then add back to soup and simmer 2 minutes.

I removed this step to save carbs and calories and my family likes it just as well.

Number of Servings: 6

Recipe submitted by SparkPeople user NINEOF12.

Rate This Recipe

Member Ratings For This Recipe