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Hot Sour Soup Recipe

Hot Sour Soup Recipe

6 servings



1 ounce dried Chinese black mushrooms

3/4 cup boiling water

1 quart reduced sodium fat-free chicken broth

1 1/2 cups cubed tempeh or light extra-firm tofu

1/2 cup bamboo shoots

1/4 cup distilled white vinegar

2 tablespoons reduced-sodium tamari soy sauce

1 tablespoon each: finely chopped gingerroot, brown sugar, cornstarch

3 tablespoons water

Salt, cayenne, and black pepper, to taste

1 egg, lightly beaten

1 teaspoon Asian sesame oil

12-18 drops hot chili sesame chili or Szechwan chili sauce


Sour Sauce :

3 tablespoons distilled white vinegar

1 tablespoons reduced-sodium tamari soy sauce

2 tablespoons packed light brown sugar


Combine mushrooms and boiling water in small bowl, let stand until mushrooms are softened, 15 to 20 minutes. Drain, reserving liquid. Slice mushrooms, discarding tough stems.


Heat broth, mushrooms and reserved liquid, tempeh, bamboo shoots, vinegar, soy sauce, gingerroot, and sugar to boiling in large saucepan. Reduce heat and simmer, uncovered, 10 minutes. Heat soup to boiling, stir in combined cornstarch and water, boil until thickened, stirring, about 1 minute. Season to taste with salt, cayenne, and black pepper. Stir egg slowly into soup, stir in Asian sesame oil. Serve with hot chili and Sour Sauce.


Sour Sauce:

Mix all ingredients.

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