Chinese Hot and Sour Soup

recipe
Serve this soup as a light meal, or pair it with Shrimp Fried Rice with Edamame.

Yield:

5 servings,(serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 88
Fat 3.2 g
Satfat 0.6 g
Protein 7.3 g
Carbohydrate 7.5 g
Cholesterol 42 mg
Iron 1.2 mg
Sodium 596 mg
Caloriesfromfat 33 %
Fiber 0.6 g
Calcium 22 mg

Ingredients

3 cups fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced
1/2 (16-ounce) package firm tofu, drained and cubed
1/4 cup drained sliced bamboo shoots, cut into julienne strips
1/4 cup rice wine vinegar
1/4 teaspoon ground white pepper
1/4 cup water
1 1/2 tablespoons cornstarch
1 large egg, lightly beaten
1 teaspoon sesame oil
Sliced green onions (optional)

Preparation

Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.

Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note