10-Minute Chinese Hot and Sour Soup

3-4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"We eat hot and sour soup very often in Asian restaurants. This recipe beats anything we have had, and 10 minutes on the stove, that all!"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (501.2 g)
  • Calories 235.8
  • Total Fat - 9.3 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 128.7 mg
  • Sodium - 1467.8 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.8 g
  • Protein - 24.6 g
  • Calcium - 21.6 mg
  • Iron - 2.6 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

Stir the cornstarch and water in a small bowl until the mixture is smooth.

Step 2

Heat the mushrooms, broth and bamboo shoots in a 4-quart saucepan over medium-high heat to a boil. Add the cornstarch mixture and heat to a boil, stirring constantly with a whisk. Reduce the heat to medium-low. Stir in the pork and tofu and cook for 3 minutes or until the pork is cooked through.

Step 3

Stir in the egg and soy sauce Cook for 3 minutes, stirring occasionally with a whisk. Sprinkle with the green onion.

Step 4

Serve hot sauce at the table.

Tips & Variations


No special items needed.

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