Hot and Sour Soup
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Hot and Sour Soup
YIELD Makes 7 (1-cup) servings
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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:
- 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.
- 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 |