10-Minute Chinese Hot and Sour Soup
Recipe: #12980
July 03, 2014
Categories: Tofu/Soy, Mushrooms, One-Pot Meal, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"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 is 3-4 servings
Ingredients
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 by Step Method
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
No special items needed.
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