Hot & Sour Soup
- Number of Servings: 6
Ingredients
8 cups water5 chicken bouillon cubes6 tbsp. white vinegar4 tbsp. soy sauce1 tsp. chili oil1/2 tsp. ground pepper8 oz. super firm cubed tofu10 oz. cooked chicken, small chunks (optional)8 oz. can bamboo shoots6 tbsp. water4 tbsp. cornstarch2 eggs, beaten4 green onions, sliced2 tsp. sesame oil
1) Combine 8 cups water, bouillon, vinegar, soy sauce, chili oil, and pepper in a large soup pot. Bring to a boil over high heat, then reduce to medium and simmer for a few minutes.
2) One handful at a time, squeeze out the tofu cubes and drain well. Add tofu to the pot with the chicken and bamboo shoots and bring back to a simmer.
3) Blend 6 tbsp. water with cornstarch, until smooth, and stir into soup. Heat for a few minutes to thicken the broth.
4) Remove pot from heat. Stirring in one direction, slowly pour in beaten eggs. Stir in the green onions and sesame oil and serve. Makes 6 large servings as a meal, or twice as many servings as a side dish.
Number of Servings: 6
Recipe submitted by SparkPeople user HARV47.
2) One handful at a time, squeeze out the tofu cubes and drain well. Add tofu to the pot with the chicken and bamboo shoots and bring back to a simmer.
3) Blend 6 tbsp. water with cornstarch, until smooth, and stir into soup. Heat for a few minutes to thicken the broth.
4) Remove pot from heat. Stirring in one direction, slowly pour in beaten eggs. Stir in the green onions and sesame oil and serve. Makes 6 large servings as a meal, or twice as many servings as a side dish.
Number of Servings: 6
Recipe submitted by SparkPeople user HARV47.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 16.5 g
- Cholesterol: 100.2 mg
- Sodium: 2,109.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Protein: 23.0 g
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