Penny's Hot and Sour Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 67.2
- Total Fat: 2.5 g
- Cholesterol: 21.3 mg
- Sodium: 713.5 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
View full nutritional breakdown of Penny's Hot and Sour Soup calories by ingredient
Introduction
I love Hot and Sour Soup. So, I had to give it a try. I'll probably adjust things to get even closer to my favorite take out soup. I'm going to try some dried shiitake mushrooms and hot chili oil next time. I love Hot and Sour Soup. So, I had to give it a try. I'll probably adjust things to get even closer to my favorite take out soup. I'm going to try some dried shiitake mushrooms and hot chili oil next time.Number of Servings: 10
Ingredients
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beef bouilion cubes, 2
chicken bouilion cubes, 2
Water 10 cups
Ginger Root, 3 slices or 1/4 tsp ground
shiitake mushrooms, 4 oz can
bamboo shoots, 8 oz can
Water chestnuts, 8 oz can
Red Pepper flakes, 1/8-1/4 tsp or to taste
*Pepper, white, 1/2 tsp
Tofu, extra firm, 1/2 block cut into small cubes
Hot Pepper Sauce, 4-6 drops to taste
Garlic powder, 1/8 tsp
Dry Roasted Garlic pieces, 1 tsp.
Rice vinegar, 1/3 cup
*Kikkoman Lite Soy Sauce, 1/4 cup
Sesame Oil, 1 tsp
Toasted seaweed, 1 sheet, tear or crumble into small pieces
Egg, fresh, 1 large slightly beaten
Corn Starch, 2 tablespoon mixed into 1/4 cup water
Directions
Combine 10 cups of water and bouilion cubes in a large pot. Start heating. Add ginger and boil 5 minutes. If sliced ginger is used, remove after 5 minutes.
Cut tofu into 1/2 inch cubes. Cut water chestnuts and bamboo shoots into smaller pieces if desired. Add to broth.
Add remaining ingredients, except for egg and cornstarch.
Cook at a good simmer for 15 -20 minutes. This lets all the flavors blend well.
Add cornstarch and water mixture stirring constantly. Cook for 5 minutes, then bring soup to a boil.
When soup comes to a boil, stir soup while slowly drizzling slightly beaten egg into boiling soup.
Reduce to a low simmer and cook for 5 more minutes.
Yields 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PPENCILL.
Cut tofu into 1/2 inch cubes. Cut water chestnuts and bamboo shoots into smaller pieces if desired. Add to broth.
Add remaining ingredients, except for egg and cornstarch.
Cook at a good simmer for 15 -20 minutes. This lets all the flavors blend well.
Add cornstarch and water mixture stirring constantly. Cook for 5 minutes, then bring soup to a boil.
When soup comes to a boil, stir soup while slowly drizzling slightly beaten egg into boiling soup.
Reduce to a low simmer and cook for 5 more minutes.
Yields 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PPENCILL.
Member Ratings For This Recipe
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