1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 10 servings The following items or measurements are not included below: garlic and red chile paste 1 can bamboo shoots 1 can sliced water chestnuts baby sweet corn cobs |
||
| Calories 150 | ||
| Calories from Fat 53 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 95mg | 31% | |
| Sodium 616mg | 25% | |
| Potassium 320mg | 9% | |
| Total Carbohydrate 12.0g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.8g | ||
| Protein 12.4g | 24% | |
Ingredients
- 6 cups chicken stock
- 1/4 lb julienned lean pork or chicken
- 2 tablespoons garlic and red chile paste
- 2 tablespoons soy sauce
- 3/4 teaspoon ground pepper
- 4 eggs, beaten
- 5 tablespoons cornstarch
- 1 cup sliced shittake mushroom
- 1 can peeled straw mushroom
- 1 can sliced bamboo shoot
- 1 can sliced water chestnuts
- 1 can baby sweet corn cob
- 1/2 lb soft tofu, sliced into 1/4 inch cubes
- 1/4 cup white vinegar
- 1 teaspoon sesame oil
- finely chopped scallion (to garnish)
Directions
1
Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.2
Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.3
bring back to a simmer and pour the eggs in a very thin stream over the surface.4
Let stand for 10 seconds before gently stirring in the sesame oil.5
Serve with a garnish of chopped scallions.
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More recipes like this one:
Chicken With Tarragon, Garlic & Olives
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Donna in Michigan
On Oct 13, 2009
Excellent recipe. Everyone I've served it to says after eating my soup, the restaurants' Hot and Sour Soup is not as good as this. Thanks so much for posting this great recipe.
From: Chef #1077864
On Jun 27, 2009
Have been making this soup for the past year. I always double the recipe to eat for the week on my diet days. I omit the water chestnuts and corn because I've never had it before in hot and sour soup and add sliced button mushrooms. Also I use white ground pepper to give the creep up on you heat, about a tab cause I like my stuff spicy.
From: Askem23
On Jul 5, 2002
WONDERFUL SOUP! This recipe is the best I've had. Marinating it over night really adds to the depth of flavor, great tip! The 2nd time I made this I doubled the amount of liquid and spice and left the veggie amounts the same. I like extra broth. It's also worth mentioning that I thought I wouldn't like the Tofu- but when it's left to marinate it completely takes on the flavor of the soup! This recipe is a keeper!
From: @ngdarlen
On Mar 14, 2004
This soup is awesome,I made it exactly as stated,I have had this recipe in my cookbook for some time and was hesitant to make it because I thought it would be difficult,WRONG....it is relatively easy and I must say that it tastes better than some restaurants that I have had.My favorite soup ever and thank you for the recipe,I will be making this often,very often
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