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Hot and Sour Soup



Hot and Sour Soup
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Shirley Wu/American Heart Association
Food Groups: Vegetables, Protein
Meal Type: Soup & Stews
Nutrition Content: Low Calorie, Low Fat
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

A delicious and healthy version of this soup.

Ingredients:

8 cups low-sodium Chicken broth
1/4 cup Cornstarch
3 tablespoons water
1 cup thinly sliced green Cabbage or bok choy (about 3 ounces)
1 cup sliced fresh Shiitake, cloud ears, or other mushrooms
1/2 cup sliced green Onions (about 6 green onions)
2 tablespoons reduced-sodium Soy sauce
2 tablespoons minced fresh Ginger root
1/2 pounds firm reduced-fat Tofu, cut into strips
1 cup white wine Vinegar or to taste
1 tablespoon black pepper or to taste (freshly ground preferred)
Egg substitute equivalent to 2 eggs, or 2 eggs lightly beaten
1 teaspoon fragrant toasted Sesame oil

Preparation:

Bring broth to a boil in a large stockpot over high heat. Meanwhile, mix the cornstarch with the water in a small bowl; set aside. Add the cabbage, mushrooms, green onions, soy sauce, and gingerroot to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and serve.


Nutrient Information
Calories: 111
Total Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 297 mg
Carbohydrates: 11 g
Protein: 8 g
Fiber: 1. 4 g
Vitamin A:
Vitamin C:
Calcium:
Iron:

Cook's Notes: