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Chinese Hot and Sour Soup

yield: 4 total time: 15 minutes
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Ingredients

  • 4 cups stock – use vegetable or chicken stock
  • 3 tablespoons cornstarch – mixed with 3 tablespoons of water;, see Note 1
  • 2 cups shiitake mushrooms – sliced ⅓ inch thick
  • 8 ounces bamboo shoots canned, – drained
  • 4 ounces extra firm tofu – drained and cut into ½ inch thick cubes
  • 2 large eggs – beaten
  • 2 stalks scallions – chopped
  • 3 tablespoons chili pepper and garlic sauce – adjust to taste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon black vinegar – substitute with balsamic or rice wine vinegar, see Note 2
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon dark soy sauce
  • 1 clove garlic – minced
  • 3/4 teaspoon sugar
  • 1/2 teaspoon ginger – grated
  • 1/2 teaspoon toasted sesame oil
  • 1/8 teaspoon white pepper powder – substitute with black pepper
  • 1/2 teaspoon Szechuan chili peppers crushed, –, optional

Nutrition

  • Calories : 250 calories
  • Carbohydrate : 27 grams
  • Cholesterol : 115 milligrams
  • Fat : 8 grams
  • Fiber : 4 grams
  • Protein : 18 grams
  • SaturatedFat : 1 grams
  • Sodium : 900 milligrams
  • Sugar : 9 grams
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