Hot and Sour Noodle Soup

Hot and Sour Noodle Soup is delicious Chinese-style hot and sour soup lightened up with low-carb shirataki noodles.
Hot and Sour Noodle Soup

Hot and Sour Noodle Soup

by Sue Lau | Palatable Pastime

This is a Chinese style version of Hot and Sour soup (as opposed to Thai). I do like both types but they are slightly different from each other. The traditional version of Hot and Sour soup does not usually contain noodles. But I added them here because I wanted a shirataki noodle soup and thought giving the noodles a warm bath in hot and sour soup might be just the thing they needed to give it interest.

You see, I have not always been a fan of shirataki noodles. I had bought some around 2005 or so trying to cut back carbs (and like most foods I haven’t tried) give them a chance to be part of my menus. It was a ghastly experience. Not the recipe I used them with—but when I opened the package, my olfactory senses were assaulted with an aquarium-water-like odor. So I have dodged them for quite a long time. And in that time, the noodles since have not smelled that way, but you know what they say about old memories dying hard- I still  feel like they need to be surrounded by strong flavors just in case they need to have an off odor to drown it out.

So it is that I tried the noodles this way, and while the noodles shamelessly did not need any type of odor masking, they did seem to enjoy the bath in this spicy-tart broth. And since the noodles in themselves are a bit substantial, I left out the usual meat I normally might put in, relying simply on the flavors in the broth and egg, and it works out well.

Occasionally, I like to serve this soup with crispy wonton strips. You can buy those packaged these days, which is good if you only want a few. But they are quite simple to make: just buy eggroll wrappers, or wonton skins and cut them into thin strips with scissors. Heat oil in a skillet 1-2 inches deep and shallow fry these in hot oil until they puff and turn golden, which only takes a minute or so; then drain them on paper toweling.



Hot and Sour Noodle Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Weight Watcher Smart Points (per serving) = 1
Brand of ingredients used may impact the nutritional information of this recipe resulting in a different SmartPoints value.
Hot and Sour Noodle Soup

  • 32 fluid ounces chicken broth or vegetable broth
  • 8 ounces tofu shirataki noodles, rinsed and drained
  • 1/4 cup dried shredded wood ears
  • 1/4 cup very hot water
  • 16 ounce can straw mushrooms with liquid
  • 1/4 cup shredded bamboo shoots
  • 1 teaspoon ginger paste
  • 1 teaspoon minced garlic
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon mirin
  • 2 teaspoons Sriracha or other hot chili sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 1 scallion, chopped


  1. Heat broth in a pan large enough to hold soup and keep at a simmer.
  2. Rinse and drain shirataki noodles.
  3. Place dried wood ears in the hot water and set aside for about ten minutes, until they soften, then drain off liquid.
  4. Stir the ginger, garlic, vinegar, soy sauce, mirin, sriracha, sesame oil and black pepper into the broth.
  5. Taste for salt balance and spice level; the vinegar amount should make it a little tart- adjust to your taste.
  6. Add the shirataki noodles and the wood ears to the broth and simmer for 10-15 minutes.
  7. Add the scallion to the pan and immediately proceed to the next step.
  8. Stir the soup with a whirling motion and pull out your spoon. While the water still spins, pour the beaten egg into the soup in a thin stream and let it sit for a few minutes undisturbed to cook the strands.
  9. Serve hot, garnished with crispy wonton strips (if desired).

From the kitchen of

Hot and Sour Noodle Soup

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One response

  1. OK. I had the same experience years ago with the smell and never wanted to open another package.
    Your recipe looks and sounds like it would be worth trying them again!

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