Hot and Sour Soup with Swiss Chard

Madison Area CSA Coalition


  • 6 cups chicken broth
  • 2-3 teaspoon sesame oil
  • 2 oz dried mushrooms soaked in water until plump and cut into strips (strain the liquid and use it for some of the broth)
  • ½ teaspoon hot chile oil
  • 5-6 oz. baked tofu in 1/2 in. cubes
  • 4-5 teaspoon water mixed with
  • ¼ lb chard leaves cut into strips
  • 2-3 tablespoon corn starch
  • 3-4 tablespoon soy sauce
  • 1 egg beaten
  • 3 tablespoon rice wine vinegar
  • ¼ cup chopped cilantro
  • Lots of freshly ground black pepper
  • 3-4 slender green onions chopped

Bring broth to boil in saucepan. Add mushrooms and simmer 5 minutes. Add chard, simmer 1 minute. Add soy, vinegar, sesame oil, chile oil, and tofu. Stir and heat through. Stir in cornstarch mixture. Add egg, stirring until cooked, 1 minute. Served topped with cilantro and green onions. This recipe is adapted from Great Greens by Georgeanne Brennan. Makes 6 servings.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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