Hot and Sour Soup
- Number of Servings: 11
Ingredients
330 grams Mushrooms, fresh 136 grams Celery, raw (sliced)131 grams Carrots, raw (sliced into strips)88 gram Dried Black Fungus (Wood Ear Mushrooms) (by JNJ300) 479 grams Tofu, firm (cubed)17 grams Garlic (minced)192 grams Onions, raw (sliced)7 tsp Knorr Chicken flavor Bouillon (by DANYDV) 3 tbsp Yamasa, Less Salt Soy Sauce (by PKNPAM21) 4 tbsp Apple Cider Vinegar, Bragg's Organic 2 tbsp Bob's Red Mill Potato Starch 2 1tsp Sesame Oil 2 large Egg, fresh, whole, raw (beaten)6 cup (8 fl oz) Water, tap
Saute garlic, onion, celery.
Add carrots, mushrooms. cook for 5 minutes
Add water, chicken bouillon, pepper flakes, tofu, soy sauce and vinegar. let boil for 5 minutes
dissolve potato starch in 2 Tbsp water. add to soup and stir.
Beat eggs with sesame oil then add to soup.
Serving Size: makes 11 1-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user CUSINA.
Add carrots, mushrooms. cook for 5 minutes
Add water, chicken bouillon, pepper flakes, tofu, soy sauce and vinegar. let boil for 5 minutes
dissolve potato starch in 2 Tbsp water. add to soup and stir.
Beat eggs with sesame oil then add to soup.
Serving Size: makes 11 1-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user CUSINA.
Nutritional Info Amount Per Serving
- Calories: 110.0
- Total Fat: 3.7 g
- Cholesterol: 33.8 mg
- Sodium: 738.1 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.6 g
- Protein: 7.4 g
Member Reviews