Total Time
Prep 10 mins
Cook 30 mins

This is a very light and tasty soup and very easy to make. Can be served over cooked rice if desired.

Ingredients Nutrition


  1. In a large cooking pot, add chicken broth, sliced ginger root, peppercorns and bring to boil.
  2. Reduce heat to low and simmer uncovered for 20 minutes.
  3. Strain broth and discard ginger root and peppercorns.
  4. Return strained broth to cooking pot.
  5. Add sliced green onions, sliced red sweet pepper, sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder and sesame oil.
  6. Bring to boil, reduce heat and simmer for 10 minutes or until vegetables are just tender crisp.
  7. Serve in soup bowls.
  8. If desired, serve this soup over cooked white or brown rice.
Most Helpful

Although I saved this recipe quite awhile ago I just got around to trying it. I had soup very much like this in a local restaurant and wantted to make it myself. This soup is really, really delicious, easy to make also. I really love it and would encourage all you out there in Internet land to try this!

Agnes DiFonzo November 01, 2005

This was very easy to make. I used vegetable base instead of chicken, and added cubed tofu to mine. Great when you have a cold.

Jenn Kilgore March 05, 2004

I'm enjoying a bowl of this soup as I post this review. The soup is really good. The flavor is right on for hot and sour soup. And no msg to give me a headache. I made the soup exactly as written but I added a few fresh shrimp at the end. Good addition! I think the next time I make this soup, and I will be making it again, I will try leaving out the bell pepper since I'm not a big fan. I'm picking out the pieces now and started to leave it out tonight but thought it might add something to the overall flavor of the soup. I think some leftover shredded pork would be good in this soup also.

TPubmgjbd January 17, 2004