Hot and Sour Soup, Vegetarian

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4.3 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 298.0

Total Fat: 2.9 g
Cholesterol: 36.1 mg
Sodium: 1,416.2 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.0 g
Protein: 7.1 g

View full nutritional breakdown of Hot and Sour Soup, Vegetarian calories by ingredient

Introduction

Delicious and Nutritious, and a great cold cure. Delicious and Nutritious, and a great cold cure.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 6

Ingredients

Vegetable Broth, 100% Fat Free, 3 small cans

Mushrooms, canned, 1 cup

Bamboo shoots, 1/2 c sliced into strips

Distilled White Vinegar 5 Tbsp

Soy Sauce, Less Sodium 3 Tbsp

Red pepper flakes, 1/2 tsp

Pepper, black, 1/4 tsp

Silken Extra Firm Lite Tofu, 1 block, cubed

Egg, fresh, 1 large beaten

Scallions, raw, 1/4 cup, chopped

Sesame Oil, 2 tsp

Directions

Bring broth to a boil. Add mushrooms (shitake are a nice variation if you wish), bamboo shoots, vinegar, soy sauce, and peppers. Cover and simmer 5 mins.
Add tofu, and bring back to a boil.
Slowly add egg to soup, then stir gently once or twice. Sprinkle each bowl with sesame oil and green onions.

You can drastically reduce the sodium low sodium of home made vegetable broth. This is based on Swanson's canned fat free.

If you want a texture closer to restaurant, dissolve 3T corn starch in 1/4 c cold water, stir in 1/2 c of hot soup (before adding egg), then add back to soup and simmer 2 minutes.

I removed this step to save carbs and calories and my family likes it just as well.

Number of Servings: 6

Recipe submitted by SparkPeople user NINEOF12.