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  • PREP TIME: 15 minutes
  • TOTAL TIME: 15 minutes
  • SERVES: 2 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Hot and Sour Chicken Noodle Soup

An incredibly simple weeknight dinner or lunchtime meal that’s rich with tofu and egg and tangy with vinegar, this traditional hot and sour soup comes together incredibly fast, thanks to a base of Campbell’s® Chicken Noodle Soup.

Ingredients

  • 2 tablespoons sesame oil
  • 3.5 ounces oyster or shiitake mushrooms, chopped (about 1½ cups)
  • 1 (10.75-ounce) can Campbell’s® Chicken Noodle Soup
  • 2 tablespoons plus 1 teaspoon unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Sriracha hot chili sauce, plus more to taste
  • 8 ounces extra-firm tofu, cut into small cubes (about 1½ cups)
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 scallion, sliced
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Directions

  • Warm the oil in a small or medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and shrunken, 5 to 6 minutes. Stir in the chicken noodle soup with 1 cup of water. Add the vinegar, soy sauce, and Sriracha, and bring to a simmer. Gently stir in the tofu. Combine the cornstarch with 2 teaspoons of cold water in a small bowl and stir with a fork; add the mixture to the soup and let it bubble for a minute, to thicken slightly.
  • Crack the egg into a small bowl or liquid measuring cup and beat it lightly with the fork. Slowly drizzle the beaten egg into the bubbling soup in a thin stream, to make ribbons. Stir in the scallion, add more Sriracha if you like, and serve.

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