Hot and Sour Soup Photo
Hot and Sour Soup

YIELD Makes 7 (1-cup) servings

INGREDIENTS

3 cans (14-1/2 ounces each) chicken broth
8 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1 cup shredded carrots
1 cup thinly sliced mushrooms
1/2 cup bamboo shoots, cut into matchstick-size strips
2 tablespoons rice vinegar or white wine vinegar
1/2 to 3/4 teaspoon white pepper
1/4 to 1/2 teaspoon hot pepper sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium green onions, sliced
1 egg, lightly beaten

PREPARATION:

  1. Combine chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar, pepper and hot pepper sauce in large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer about 5 minutes or until chicken is no longer pink.
  2. Stir together cornstarch, soy sauce and sherry in small bowl until smooth. Add to chicken broth mixture. Cook and stir until mixture comes to a boil. Stir in green onions and egg. Cook about 1 minute, stirring in one direction, until egg is cooked.
This recipe appears in: Chinese
NUTRITIONAL INFORMATION:
Serving Size: 1 cup soup
Sodium 1,031 mg
Protein 8 g
Fiber 1 g
Carbohydrate 7 g
Cholesterol 43 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 21 %
Calories 85
DIETARY EXCHANGE:
Meat 3/4
Vegetable 1-3/4
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