Hot and Sour Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.9
  • Total Fat: 5.0 g
  • Cholesterol: 6.6 mg
  • Sodium: 1,070.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Hot and Sour Soup calories by ingredient
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If you have issues with sodium, you don't want to even think about this one. But it's a good one otherwise. If you have issues with sodium, you don't want to even think about this one. But it's a good one otherwise.
Number of Servings: 8


    2 1/2 pints chicken stock
    4 tbsp. rice vinegar
    2 tbsp basalmic vinegar
    1 to 2 tsp. chili past or 5 to 10 drops tabasco
    1 tbsp. soy sauce
    1 tbsp. cooking sherry
    1/2 tsp. garlic (finely chopped
    1 to 2 tsp ginger root (optional)
    1 carrot (julienned)
    6 dried shitake mushrooms-
    1/2 oz cloud ear mushrooms
    6 oz. bamboo shoot (rinsed, julienned)
    2 tblsp cornflower mixed with 3 tblsp. water
    1 brick extra firm tofu (cut into thin strips about an inch long
    3 spring onions (trimmes, sliced diagonally into ovals)


The shitake and cloud ear mushrooms should be dried. To prepare them cover them with boiling water and soak for 20 minutes. You should be able to buy sliced mushrooms at you local oriental store. If not, slice thinnly after soaking.


Heat stock in stock pot over medium-hit heat. Add rice vinegar, basalmic vinegar, chili past, soy sauce, cooking sherry, garlic and ginger, julienned carrot, and mushrooms and bamboo shoots.
Bring the liquid to a boil then stir in cornflower mixture. Reduce heat and simmersoup, stirring till it thickens slightly, 2-3 minutes. Gently stir in tofu. Ladle soup into bowls and garnish with onion slices.

Serving Size: Makes 12 Servings

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