Oriental Hot ’N’ Sour Soup

This soup recipe is savory, tangy and spicy, perfect for a heartwarming dish in cold weather!


  • 8 cups chicken broth
  • 1 cup fresh mushrooms, sliced
  • ½ cup bamboo shoots
  • ½ cup rice wine vinegar
  • 2 tsp chili powder
  • 2 tsp sesame oil
  • 1 tsp whole black peppercorns
  • 5 slices fresh ginger root
  • 6 fresh green onions, chopped
  • 1 red bell pepper, diced


  1. Boil broth, peppercorns and ginger root in a cooking pot.
  2. Reduce heat to low. Simmer uncovered for 20 minutes.
  3. Strain broth. Discard peppercorns and ginger root.
  4. Put strained broth into the pot and add in red pepper, bamboo shoots, sesame oil, green onions, chili powder, mushrooms and rice wine vinegar.
  5. Simmer for up to 10 minutes until vegetables are just tender.
  6. Serve in bowls over cooked rice.

Yield: 8 servings

Nutritional analysis: 26 calories; 0.9 g protein; 1.5 g total fat; 0.2 g saturated fat; 3 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 10 mg sodium

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