Quick and Easy Hot & Sour Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 281.3
- Total Fat: 8.4 g
- Cholesterol: 94.4 mg
- Sodium: 2,258.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.2 g
- Protein: 31.1 g
View full nutritional breakdown of Quick and Easy Hot & Sour Soup calories by ingredient
Introduction
This is a recipe I made up "off-the-cuff" when I was craving some Hot and Sour soup. It's pretty good - you could add some hot pepper sauce if you like it firey! This is a recipe I made up "off-the-cuff" when I was craving some Hot and Sour soup. It's pretty good - you could add some hot pepper sauce if you like it firey!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 one can pieces/stems)
1 medium oyster mushroom chopped
1 package tofu chopped small
2 green onions chopped small
1/2 cup soya sauce
1/2 cup apple cider vinegar
4 sm ice cube sized corriander
2 egg whites
1/2 cup cornstarch blended with water to thicken
1 lime halved
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 an hour
* Remove chicken pieces
* Add water chestnuts, both types of mushrooms, tofu, and green onions as well as soya sauce and vinegar
* Cover and keep simmering for another hour
* As the soup is simmering, take the chicken off the bones and shred, then re-add to the soup
* Beat egg whites in a bowl, and while stirring the soup, slowly pour them in
* Drop in corriander and salt to taste
* Cook for another 15 mintues
* Again, while stirring, pour in cornstarch mixture to thicken. Prepare and add more constarch mixture if thicker consistency is desired
* As the soup simmers, squeeze in the juice of one lime.
Enjoy!
Makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user .
* Bring to a boil and then cover and cook on low heat for an hour
* Remove chicken pieces
* Add water chestnuts, both types of mushrooms, tofu, and green onions as well as soya sauce and vinegar
* Cover and keep simmering for another hour
* As the soup is simmering, take the chicken off the bones and shred, then re-add to the soup
* Beat egg whites in a bowl, and while stirring the soup, slowly pour them in
* Drop in corriander and salt to taste
* Cook for another 15 mintues
* Again, while stirring, pour in cornstarch mixture to thicken. Prepare and add more constarch mixture if thicker consistency is desired
* As the soup simmers, squeeze in the juice of one lime.
Enjoy!
Makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user .