Hot & Sour soup

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iVillage Member
Registered: 05-14-2003
Hot & Sour soup
3
Wed, 09-20-2006 - 11:04am
Can I eat it? From the restaurant? I can't find a recipe online so I am not sure...
iVillage Member
Registered: 04-01-2004
Wed, 09-20-2006 - 12:16pm

Here's the nutritionists response on hot & sour soup:



Hot and sour soup is fine if the restaurant is using low-fat or fat-free broth and lean cuts of pork.

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iVillage Member
Registered: 04-01-2004
Sun, 09-24-2006 - 9:07am

I just found a recipe for Hot & Sour Soup with Shrimp in the October issue of Cooking Light:


Hot and Sour Soup with Shrimp

Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like.


3 cups fat-free, less-sodium chicken broth
1/2 cup presliced mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.

Yield: 4 servings (serving size: 1 3/4 cups)

CALORIES 233(18% from fat); FAT 4.7g (sat 1g,mono 0.8g,poly 1.3g); PROTEIN 38g; CHOLESTEROL 252mg; CALCIUM 98mg; SODIUM 736mg; FIBER 2.3g; IRON 5.7mg; CARBOHYDRATE 9.4g
Cooking Light, OCTOBER 2006

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iVillage Member
Registered: 08-09-2006
Sun, 09-24-2006 - 10:54pm
I will have to try this one...I love hot and sour soup. Thank you.