Microwave Hot and Sour Soup
Make a single serving of flavorful hot and sour soup in the microwave! The soup cooks in just 4 minutes.
Ingredients
- 1 cup low sodium chicken broth
- 1 tbsp low sodium soy sauce
- 1/2 tbsp rice vinegar
- 1/4 tsp chili oil
- 1/4 cup firm tofu , cut into 1/2 inch cubes
- 2 crimini mushrooms, thinly sliced
- 1 tbsp cornstarch
- 1 ½ tbsp water
- 1 ½ tbsp whisked egg, (about 1/2 an egg)
- 1/8 tsp ground white pepper
- 1 scallion, thinly sliced
Instructions
- In a small bowl add water and cornstarch and stir until cornstarch is fully dissolved into the water. Set aside.
- In a large microwave-safe bowl or mug that can hold at least 20 oz of liquid, add broth, soy sauce, rice vinegar, and chili oil. Stir to mix. Taste and adjust as needed.
- Add in tofu and mushrooms. Stir them into the broth.
- Place a paper towel over mug and put mug into microwave. Cook at full power for 2 minutes. Remove briefly and stir. Place back into microwave and cook for an additional 1 minute or until mushrooms are cooked.
- While stirring the hot soup, add in the cornstarch slurry (if the cornstarch has separated from the water, give it a quick stir before adding it in) Make sure to do this while stirring the soup, otherwise the cornstarch will clump up. Stir until the cornstarch is fully mixed in.
- Drizzle in the egg over the top and sprinkle ground pepper (you do not need to be stirring the soup as you do this). Use a fork to stir a few times, just until you see the egg start to ribbon. The soup should be hot enough to partially cook the egg so you will see the ribboning.
- Cook the soup an additional 1 minute or until thickened and egg is fully cooked. Garnish with scallions.
Notes
- I poured the soup into a smaller mug after it finished cooking, for photo purposes. But make sure you use a mug or bowl that can hold at least 20 oz of liquid to prevent the liquid from overflowing while it cooks.
- I use an 1100 watt microwave. Cooking time may need to be adjusted if your microwave wattage is different.
- There is a range of sodium levels in low sodium soup so be sure to adjust sauces as needed.
- Hot & sour soup is traditionally made with shitake mushrooms, but some people find the flavor too strong so I used crimini mushrooms for this version. If you like shitake mushrooms, you can use that instead.
- Rice vinegar is not the same as distilled white vinegar.
- You can add more chili oil if you enjoy a spicier soup. You can also use srircha sauce if you don't have chili oil.
- Make sure to fully whisk an egg in a bowl before measuring out 1 1/2 tbsp of the whisked egg for the soup.
- To learn more about rice vinegar, soy sauce or chili oil, check out my Basic Chinese Cooking Ingredients Guide.
Serving: 1bowl, Calories: 184kcal, Carbohydrates: 16g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Sodium: 644mg, Fiber: 1g, Sugar: 2g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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