Please enter the email you’re using for this account.
Meat
Easy
35 Minutes
Diets 
Experience the Asian culture with this authentic blend of exotic flavors. The spicy hot comes from the white pepper and chili powder, and the sour comes from the vinegar. Warms your heart and awakens your taste buds!
4 cups Manischewitz Chicken Broth (or 4 cups water and 4 cubes chicken bouillon)
3 tablespoons Glicks Soy Sauce
1/4 cup cooked, shredded chicken
1/2 cup fresh mushrooms, diced
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon chili powder (or to taste)
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 ounces (85 grams) block firm tofu, diced into 1/4-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 egg, beaten
2 stalks scallion, diced
1/2 teaspoon toasted sesame oil
Bring chicken broth to a simmer in a two-quart saucepan. Add soy sauce, shredded chicken, mushrooms, and crushed garlic. Simmer for five minutes.
Add chili powder, white pepper, vinegar, bamboo shoots, and tofu. Simmer for five minutes.
Combine cornstarch with cold water in a cup. Stir until mixture is smooth. Add to soup and stir well. Simmer for five minutes until soup is thickened.
Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup several times. Wait 30 seconds. Add scallions and sesame oil to soup. Stir well.
Remove from heat and serve hot.
How Would You
Rate this recipe?
Please log in to rate
My husband has an obsession with hot and sour soup. He buys it every time we buy any take-out. Thank you for this recipe. So I can learn how to make it on my own. We love it.
Best soup ever! This is my family’s favorite soup. Our guests love it too! (I omit the tofu and add more beaten eggs). Thanks for such an awesome recipe!
I am so happy Devorah!