Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hot and Sour Soup with Tofu 3.6 (163) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 6, 2019 Rate PRINT Share Prep Time: 20 mins Total Time: 20 mins Servings: 4 In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth. Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons soy sauce 1/4 to 1/2 teaspoon crushed red pepper 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced 3 to 4 tablespoons rice vinegar 2 tablespoons cornstarch 1 large egg, lightly beaten ½ package (7 ounces) soft or firm tofu, cut into ¼-inch cubes, drained 2 tablespoons finely grated fresh ginger 3 scallions, thinly sliced Directions In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions. Originally appeared: Everyday Food, April 2004 Rate It PRINT