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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.1
  • Total Fat: 4.8 g
  • Cholesterol: 132.1 mg
  • Sodium: 1,170.2 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 22.4 g

View full nutritional breakdown of Hot and Sour Soup with Shrimp calories by ingredient
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Hot and Sour Soup with Shrimp

Submitted by: RD03875

Introduction

If you use low sodium soy sauce, and sodium free/low sodium chicken broth in this recipe, the sodium count will NOT be as high as it shows. I only use home made chicken broth with absoultely no sodium except what is in the chicken itself. I also like mine a little bit on the spicy side so you can omit the chili peppers if you like. If you use low sodium soy sauce, and sodium free/low sodium chicken broth in this recipe, the sodium count will NOT be as high as it shows. I only use home made chicken broth with absoultely no sodium except what is in the chicken itself. I also like mine a little bit on the spicy side so you can omit the chili peppers if you like.
Number of Servings: 4

Ingredients

    8 ounces fresh or frozen peeled and deveined shrimp
    3 1/2 cups LOW SODIUM/SODIUM FREE chicken broth
    1/2 of a 15 oz jar whole straw mushrooms, drained or one 6-oz can sliced mushrooms, drained
    1/4 cup rice Vinegar
    2 TBS LOW SODIUM Soy Sauce
    1 tsp Granulated Sugar
    1-2 tsp grated FRESH Ginger Root
    1/2 tsp Pepper, black
    4 ozs firm silken-style FIRM tofu
    1 TBS Cornstarch
    1 TBS PLAIN Water
    1/2 cup VERY thinly sliced Carrots
    1-2 thinly sliced lengthwise Scallions
    1 well beaten Egg,
    1-2 TBS sliced Hot Chili Peppers

Directions

Thaw shrimp of using frozen
In a large saucepan, combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper. Bring to a boil, reduce heat. Simmer, covered for 2 minutes.
Stir in Shrimp and tofu. Return to boiling; reduce heat. Simmer covered for 1 more minute.

Stir together cornstarch and cold water; stir into chicken broth misture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in carrot and green onion. Turn up heat until bubbly, Pour egg into the soup in steady stream, stirring constantly to create threads.
Reduce heat to medium and cook 2 more minutes or until egg is set.
'
Makes about 6 cups.

Serving Size: 4-6 1 cup bowls

Number of Servings: 4

Recipe submitted by SparkPeople user RD03875.






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