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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 67.2
  • Total Fat: 2.5 g
  • Cholesterol: 21.3 mg
  • Sodium: 713.5 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Penny's Hot and Sour Soup calories by ingredient
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Penny's Hot and Sour Soup

Submitted by: PPENCILL

Introduction

I love Hot and Sour Soup. So, I had to give it a try. I'll probably adjust things to get even closer to my favorite take out soup. I'm going to try some dried shiitake mushrooms and hot chili oil next time. I love Hot and Sour Soup. So, I had to give it a try. I'll probably adjust things to get even closer to my favorite take out soup. I'm going to try some dried shiitake mushrooms and hot chili oil next time.
Number of Servings: 10

Ingredients

    beef bouilion cubes, 2
    chicken bouilion cubes, 2
    Water 10 cups
    Ginger Root, 3 slices or 1/4 tsp ground
    shiitake mushrooms, 4 oz can
    bamboo shoots, 8 oz can
    Water chestnuts, 8 oz can
    Red Pepper flakes, 1/8-1/4 tsp or to taste
    *Pepper, white, 1/2 tsp
    Tofu, extra firm, 1/2 block cut into small cubes
    Hot Pepper Sauce, 4-6 drops to taste
    Garlic powder, 1/8 tsp
    Dry Roasted Garlic pieces, 1 tsp.
    Rice vinegar, 1/3 cup
    *Kikkoman Lite Soy Sauce, 1/4 cup
    Sesame Oil, 1 tsp
    Toasted seaweed, 1 sheet, tear or crumble into small pieces
    Egg, fresh, 1 large slightly beaten
    Corn Starch, 2 tablespoon mixed into 1/4 cup water

Directions

Combine 10 cups of water and bouilion cubes in a large pot. Start heating. Add ginger and boil 5 minutes. If sliced ginger is used, remove after 5 minutes.
Cut tofu into 1/2 inch cubes. Cut water chestnuts and bamboo shoots into smaller pieces if desired. Add to broth.
Add remaining ingredients, except for egg and cornstarch.

Cook at a good simmer for 15 -20 minutes. This lets all the flavors blend well.
Add cornstarch and water mixture stirring constantly. Cook for 5 minutes, then bring soup to a boil.
When soup comes to a boil, stir soup while slowly drizzling slightly beaten egg into boiling soup.
Reduce to a low simmer and cook for 5 more minutes.

Yields 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PPENCILL.






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Member Ratings For This Recipe

  • GREAT SOUP! I added cabbage instead of seaweed and fresh chopped mushrooms, but it turned out so good! Will definitely be making this again!!! THANKS PENNY!!! - 1/18/10

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