Hot and Sour Soup

Dr Nandi's Hot and Sour Soup

Use organic ingredients whenever possible.

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5 dried shiitake mushrooms

5 dried wood ear mushrooms

32 oz. fat-free vegetable broth

2 1/4 cups water, divided

1 Tbsp fresh ginger, minced and peeled

1 tsp minced garlic

1/4 cup rice vinegar

1 Tbsp soy sauce

1/2 to 1 tsp freshly ground black pepper

1/2 lb. firm or extra firm tofu, drained and cut into 1/4-inch cubes

2 1/2 Tbsp cornstarch

4 large egg whites, lightly beaten

1/2 cup green onions, chopped

1/4 cup fresh cilantro, minced

1 tsp dark sesame oil

Chili oil, optional


  • Place mushrooms in a medium bowl and cover with boiling water.
  • Cover and let stand 10 minutes or until tender and drain. Thinly slice mushrooms and set aside.
  • Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat and bring to a boil.
  • Add mushrooms. Reduce heat, and simmer 5 minutes.
  • Add vinegar, soy sauce, pepper, and tofu and bring to a boil. Reduce heat, and simmer 5 minutes.
  • Combine remaining 1/4 cup water and cornstarch, stirring with a whisk.
  • Stir cornstarch mixture into broth mixture. Bring to a boil.
  • Reduce heat and simmer 3 minutes or until soup thickens slightly, stirring frequently.
  • Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat and stir in onions, cilantro, and sesame oil.
  • Drizzle with chili oil, if desired.

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Hot and Sour Soup