Wendy's Quick and Easy Hot & Sour Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 5.2 g
  • Cholesterol: 14.6 mg
  • Sodium: 1,223.0 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 15.4 g

View full nutritional breakdown of Wendy's Quick and Easy Hot & Sour Soup calories by ingredient


Introduction

Wendy found this delicious recipe at the Spark Recipe Website. It was submitted by INSPIREDBYCHJ. The chef made up this recipe "off-the-cuff" when she was craving some Hot and Sour soup. She claims that it's pretty good and you could add some hot pepper sauce if you like it fiery! Wendy makes Hot and Sour Soup which is perfect for her authentic Chinese dinner parties. Wendy found this delicious recipe at the Spark Recipe Website. It was submitted by INSPIREDBYCHJ. The chef made up this recipe "off-the-cuff" when she was craving some Hot and Sour soup. She claims that it's pretty good and you could add some hot pepper sauce if you like it fiery! Wendy makes Hot and Sour Soup which is perfect for her authentic Chinese dinner parties.
Number of Servings: 8

Ingredients

    2 lbs chicken pieces (bone in)
    1 medium onion, chopped
    3 medium-sized cloves of garlic, chopped fine
    1 inch block of ginger, chopped fine
    1 small can water chestnuts
    1 package fresh sliced white mushrooms (or pieces and stems)
    1 medium oyster mushroom chopped
    1 package tofu, chopped in small pieces
    2 green onions, chopped in small pieces
    1/2 cup soy sauce
    1/2 cup apple cider vinegar
    4 small ice cube sized coriander pieces, chopped
    2 egg whites
    1/2 cup cornstarch blended with water to thicken
    1 lime halved and squeezed
    Salt to taste

Directions

Fill a large pot with 2 quarts of water, and add chicken, onions, garlic, and ginger. Bring to a boil and then cover and cook on low heat for one hour. Remove the chicken and the bones from the broth. Add water chestnuts, both types of mushrooms, tofu, and green onions as well as soy sauce and vinegar. Cover and simmer for another hour. As the soup is simmering, take the chicken off the bones and shred, then add back to the soup. Beat egg whites in a bowl, and while stirring the soup, slowly pour them in. Drop in coriander and salt to taste. Cook for another 15 minutes. Again, while stirring, pour in cornstarch mixture to thicken. Prepare and add more cornstarch mixture if thicker consistency is desired. As the soup simmers, squeeze in the juice of one lime. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user HJNORVILLE.