Hot and Sour Recipe

Looking for an easy Hot and Sour recipe? Learn how to make Hot and Sour using healthy ingredients.


Submitted by kana2005

Makes 3 servings



It's a nice sour soup if you want to add a little heat you can add crushed red pepper.

Recipe Ingredients for Hot and Sour

29 ounce low sodium Chicken broth
14 1/2 ounce water
8 ounce bamboo shoots, drained
9 1/2 ounce tofu, drained
1/4 cup vinegar
1/4 cup cold water
1 eggs

Recipe Directions for Hot and Sour

  1. If you?re using fresh mushrooms, wash them and cut away and discard the bottom inch of the stems. Slice the mushrooms thin and set aside. If you?re using dried shiitake mushrooms, put them in a cup or small bowl and cover with water. Let them soak for 20 minutes, or until they are soft enough to cut. Then slice them as thin as possible and set aside. Discard the tough stems and soaking liquid.

  2. Wash the scallions. Cut off the root tips and top 2 inches of the green ends and discard them. Cut the remaining white and green parts into inch pieces and set aside.

  3. Begin heating the chicken broth ( or vegetable cubes) and water in a large pot over high heat. When it comes to a boil, add the mushrooms and bamboo shoots. Turn down the heat to medium and cook, uncovered, for 5 minutes.

  4. While the soup is cooking, cut the tofu into inch cubes. Add the tofu, vinegar and soy sauce to the soup (if you are adding pre-cooked meat this is the time); stir and cook for another 5 minutes.

  5. Mix the flour with the cold water in a small bowl until it becomes a thick paste. Add it to the soup and stir until the mixture boils and thickens slightly.

  6. Beat the eggs in a bowl. Pour the beaten eggs slowly through the times of a fork into the soup. The tines help separate the eggs so that they cook in thin strands rather than in large clumps. Add the scallions and serve.

  7. *Tip: Tofu can be stored for about a week if you change the water every other day

  8. *Tip: Never add cornstarch or flour directly to a hot liquid. It will make clumps of gooey paste instead of causing the soup to thicken.

Categories

Soup

Nutrition Facts
Serving Size 630.9g
Amount Per Serving
Calories
126
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
120mg
5%
Potassium
572mg
16%
Total Carbohydrates
6.9g
2%
Dietary Fiber
2.5g
10%
Sugars
3.0g
Protein
13.4g
Vitamin A 2% Vitamin C 5%
Calcium 20% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in iron
  • Very high in manganese
  • High in phosphorus
  • High in potassium
  • High in selenium
  • High in thiamin
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
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