A blog by ordinary people about living an extraordinary life

Hot and sour soup

While looking through the Good Housekeeping Family Vegetarian Cooking cookbook, Meg came across this recipe and thought it would be a good change for dinner.  While the soup did not turn out very hot, simply adding some sriracha would turn the heat volume up to your desired level.  Also, you can add additional vegetables or some meat (chicken, beef, even shrimp would be a nice addition to the soup and make it able to be served to the whole family).  The soup can be served as dinner or as a side for another meal (maybe some spring rolls would go well, perhaps the mix-up I did on the Guy Fieri spring rolls, check those out).


  • 4 ounces of shiitake mushrooms, stems removed and sliced
  • 3 tablespoons of soy sauce, low sodium
  • 16 ounces of extra firm tofo, diced
  • 2 tablespoons of cornstarch
  • 1 cup of water
  • 32 ounces of vegetable broth
  • 3 tablespoons of rice wine vinegar
  • crushed red pepper flake
  • 2 large eggs, beaten
  • 2 scallions, sliced

In a large pot over high heat, cook the mushrooms, soy sauce and tofu for 5 minutes.

In a small bowl, mix the cornstarch with 1/4 cup of water.

To the mushrooms, add 3/4 cups of water and the vegetable broth.  Bring to a boil and stir in the cornstarch mixture.  Reduce heat to medium and add the vinegar and pepper, simmering for about 5 minutes.

Remove the soup from the heat and slowly pour in the beaten eggs.  Stir the soup to incorporate the egg.  Top with scallions.


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This entry was posted on October 24, 2012 by in Healthy living, Peter Waterman's posts, Recipes.
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