Lean how to make easy and quick Asian hot & sour soup in just 20 minutes, with no unique ingredients and fantastic flavor.
If you enjoyed this soup, you’re sure to also enjoy my Honey Sriracha Chicken, Baked Crispy Shrimp with Dynamite Shrimp Sauce, and Slow Cooker Spicy Honey Garlic Chicken.
Spicy Asian hot and sour soup in the comfort of my own kitchen, fuzzy slippers, and messy bun. THIS is the life. As perviously mentioned about 927 times on this blog, I used to work at a Chinese restaurant (thank you Joy Luck for the good times and the college savings). After a busy shift or between doubles on the weekends I’d almost always grab a big bowl of hot and sour soup with a side of cream cheese wontons to help me power through.
Now that we’ve moved a couple of towns away from my old stomping grounds, it’s a huge time saver to be able to make one of my favorite Asian soups at home. It’s SO easy to bring this soup to fruition with extremely simple ingredients like water-packed tofu, canned bamboo shoots (or fresh if your market carries it!), broth and soy sauce, and Gourmet Garden Lightly Dried Herbs. These lightly dried herbs are carefully dried through a process that preserves the oils in the herbs which allows them to last for weeks in the fridge. The flavor is straight-up amazing and they make it so easy and convenient to add fresh herb flavors to your cooking, and in this case, our hot and sour soup.
This classic is easy to whip up on your stove top and ready to eat in just 20 minutes. It serves 3-4 people as a main dish, or 6 as a side dish to your favorite fake-out-take-out meals. Put this tasty soup on your menu for the week, you will not regret it my friends. And don’t forget to enter the giveaway below for a chance to win a $50 Walmart gift card and $15 worth of tasty Gourmet Garden Products – all you have to do is comment below telling me what your favorite herb to cook with is!
Hot & Sour Soup
Ingredients
- 6 cups chicken or vegetable broth
- 1 14-ounce package water-packed extra firm tofu - drained
- 1 cup mushrooms - thinly sliced
- ½ cup bamboo shoots - (usually found canned), cut into thin strips
- ⅓ cup rice wine vinegar
- 6 tablespoons low sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon ginger
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon cilantro
- 4 tablespoons cold water + 3 tablespoons corn starch
Instructions
- Chop tofu into cubes and set aside.
- In a large pot combine broth, vinegar, soy sauce, garlic, ginger and crushed red pepper flakes and bring to a boil. Stir in tofu, mushrooms, and bamboo shoots and reduce heat to medium-low.
- Stir together cold water and corn starch until dissolved. Pour into pot and stir until soup thickens. Cook 5-10 minutes longer. Garnish with dried cilantro or chives and serve immediately.
Notes
Nutrition
This recipe is in partnership with Gourmet Garden.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.Comments submitted may be displayed on other websites owned by the sponsoring brand.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.
Made this a couple of times. Followed the recipe. Whole family loved it. I just modified the recipe adding a large sweet onion, used sweet chili sauce instead of red pepper flakes and a couple cans of chicken including the broth. Wow. So good. Ate with good sour dough bread & wine. Great finish to a day playing in the snow!
I had never tried tofu and this recipe made me really want to start. Easy and delicious!!!
Nutrition Facts ?
I don’t have them on hand at this moment- sorry.
thank u
Love hot and sour soup very much. i am surely making this recipe this weekend. and i hope it would come out nice as yours.this soup is very beneficial to health , can fight cold,flu and sore throat. excellent recipe. looking forward for recipes.
my favorite herb would be rosemary. we eat a lot of poultry and it’s my go to seasoning. Also really good in sauces and dressings!
when I clicked on the hot and sour soup, a blank page came up. please resend this recipe, as i’d really like to try it!
Hi Donna! I’m not seeing that issue on my end, sorry about that. It should be there! (on this page!)
My favorite herb is tarragon.
I love hot and sour soup and look forward to giving this recipe a try. My favorite herb to cook with is thyme because it goes with so many things however coriander runs a close second. Will let you know how the recipe comes out.
Hmmmm, can’t decide if Basil or rosemary is my favorite. Can I have 2 favorites ? 😊
I like to cook with basil.
I love rosemary especially on chicken and potatoes.
My favorite herb is rosemary, especially in spaghetti sauce or on chicken.
This soup looks soooo yummy!!! Pinned!! My favorite herb to cook with is dry sage!! Thyme comes in a close second 😉
I love to cook with Cilantro. It adds such a wonderful flavor to Tex-Mex style dishes.
Thanks for the chance to win!
wildorchid985 at gmail dot com