Hot-and-Sour Soup

Oxmoor House
Fresh ginger and hot sauce supply the heat, while rice vinegar lends a pucker to this Chinese classic.
8 servings (serving size: 3/4 cup)


+ Add To Shopping List
5 cups low-sodium chicken broth
1/2 cup sliced fresh mushrooms
1 teaspoon minced fresh ginger
1 (4-ounce) skinned, boned chicken breast half, cut into thin strips
1/3 cup canned bamboo shoots, cut into thin strips
1/3 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 teaspoon hot sauce
1/8 teaspoon pepper
1 large egg white, lightly beaten
1/4 cup sliced green onions
1/4 cup fresh snow pea pods
1 tablespoon cornstarch
1/4 cup water


1. Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.

2. Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 42
Caloriesfromfat 4 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 3.1 g
Fiber 0.3 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 216 mg
Calcium 0.0 mg