Quick 'n Dirty Hot and Sour Soup

Looks kind of strange, tastes awesome

This recipe is based on a traditional San Francisco Chinatown recipe for Hot and Sour Soup. The full recipe is a bit laborious, but I adapted this one for cold days when you don't have time to do a lot of fiddling around. I have yet to find something that does more wonders for a cold than this soup!


- 4 c low sodium chicken broth
- 5 oz sliced water chestnuts
- 5 oz sliced mushrooms
- 1/4 head of green cabbage, sliced
- 2 cloves garlic
- 1 Tbsp minced or grated ginger
- 2 Tbsp cornstarch
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 2 Tbsp low sodium soy sauce
- 1 tsp white pepper
- 1 tsp chili oil or 1 small hot pepper, minced (optional)
- 1 egg, beaten
- 1 pack firm tofu, cut into small cubes
- 3 green onions, chopped

1. In a large pot, bring the stock to a boil.
2. Add the water chestnuts and return to a boil.
3. Add the mushrooms, cabbage, garlic and ginger. Return to a boil.
4. In a small bowl, dissolve the cornstarch in 1/4 c of the soup. Return to the pot. Stir to incorporate.
5. In a small bowl, combine the vinegar, oil, soy sauce, white pepper and chili oil. Combine well and add to the soup. Stir and cook for another 3 minutes.
6. Trickle the egg into the soup. Add the tofu and green onions. Stir to incorporate.
7. Serve hot, over rice noodles if desired. Pairs well with green tea. Enjoy!