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Hot & Sour Soup

This soup has a delightful taste. If too sour, add more sugar, if not enough, add more vinegar - it’s up to you. We’ve gone all veggie, but you can add raw shrimp or cubed chicken when you add the noodles and mushrooms.
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Servings 4 -6


  • 8 cups lower sodium chicken broth
  • 4 large cloves garlic, minced
  • 3 Tbsp ginger, minced
  • 3 scallions, thinly sliced
  • 2 Tbsp lower sodium soy sauce
  • 1 fresh green chilli, minced (or 1/2 tsp dried chilli flakes)
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1/2 pkg, 1/2 lb rice noodles
  • 10 whole cremini or shiitake
  • mushrooms, sliced thinly
  • 1 cup Egg Creations Original, well shaken
  • 3 cups Cookin’ Greens® frozen spinach or fresh baby spinach


  • Heat broth in a large pot over medium-high heat until it starts to simmer. Add garlic, ginger, scallions, soy sauce, chilli, vinegar and sugar; bring to a boil. Reduce the heat to medium, to rapid simmer. Add rice noodles and mushrooms. Simmer for 3-5 minutes.
  • Slide Egg Creations into the hot broth mixture. TIP: if you want the egg to be finely shredded, stir rapidly. If you prefer larger chunks only stir once or twice clockwise. Let gently simmer for 3 minutes. Remove from heat.
  • Stir in Cookin' Greens® and cook through. If using french baby spinach, add then cover and allow to wilt.


TIP: add small chunks of shrimp, beef, chicken or any white fish at step #1. Simmer until cooked through.