Hot and Sour Soup
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Hot and Sour Soup
| Tue, 10-16-2007 - 1:13pm |
I won a copy of the Great Food Fast cookbook the other day, and found a recipe for DH's favorite soup. I plan on making it when I get back from my trip this weekend. There are alot of good recipes in the book, many of which are SBD-friendly or could be easily adapted to be. And they're all really quick to make. The other great thing about the book is that there is nutritional info for all the recipes in the back. :o)
Hot and Sour Soup
Ingredients
Directions
Hot and Sour Soup
- Prep:
- 20 minutes
- Total:
- 20 minutes
In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.
Ingredients
Serves 4
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 tablespoons soy sauce
- 1/4 to 1/2 teaspoon crushed red pepper
- 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced (about 4 Cups)
- 3 to 4 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 large egg, lightly beaten
- 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
- 2 tablespoons finely grated fresh ginger
- 3 scallions, thinly sliced
Directions
- In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
- In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
- Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.
Nutritional information: 109 Cal.; 2.7 g fat; 8.6 g protein; 11.8 g carbs; .5 g fiber



I would love a review of this after you make it.
We love, love, love hot & sour soup!!!
I have a killer recipe for it. It tastes much like the soup at our favorite Chinese restaurant. If this one doesn't stand the taste test, let me know & I'll be glad to post the recipe I've been using.
Rebekah
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I finally got around to making this soup over the weekend. I really like it! DH thought it wasn't "hot & sour" enough, so he added more pepper flakes and soy sauce. I don't really have a reference as to what it should taste like, since I can't remember the last time I had it at a restaurant. But to me, it was good. Makes great leftovers, and a really light lunch.
Thanks for sharing this recipe; I made it tonight, and it was great!
Dana,
I made this soup for supper tonight. It was wonderful! Very much a restaurant quality. Next time I might try leaving the egg out as a variation. However, it was delicious! Thanks for sharing!
Wisdomtooth2020
Please don't leave the egg out. It is as important to the soup as the broth is.
(the opinion of a 100% chinese person)
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