Mushroom Hot-and-Sour Soup Mushroom Hot-and-Sour Soup

Author: Canadian Living

Canned stock, sliced bamboo shoots, water chestnuts and mushrooms speed the preparation of this traditional restaurant-style soup. For a substantially spicier bowlful, replace the sesame oil with chili oil.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004



Dilute stock according to directions on can; add to large saucepan. Add 1 cup (250 mL) water; bring to boil. Meanwhile, slice tofu and bamboo shoots into 1/4-inch (5 mm) thick strips. Add to saucepan along with water chestnuts, mushrooms and noodles; return to boil.

In small bowl, whisk together garlic, cornstarch, vinegar, soy sauce and white pepper; whisk into saucepan. Reduce heat to medium-low heat; simmer, stirring, until thickened and noodles are tender, about 5 minutes.

Whisk egg; stirring constantly, slowly pour into soup until egg floats to surface, about 2 minutes. Drizzle in sesame oil. Top each serving with bean sprouts, green onion and red pepper.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1303 mg
  • Protein 19 g
  • Calories 242.0
  • Total fat 9 g
  • Cholesterol 49 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g


  • Iron 29.0
  • Folate 41.0
  • Calcium 15.0
  • Vitamin A 3.0
  • Vitamin C 28.0
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Mushroom Hot-and-Sour Soup