10-Minute Chinese Hot and Sour Soup
Created by BabyBelle on July 3, 2014
- Servings: 3-4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #12980
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup fresh mushrooms, chopped (preferably shiitake mushrooms)
- 32 ounces broth (Swanson Chinese Hot & Sour Flavor Infused Broth)
- 1/2 cup bamboo shoots (diced)
- 5 ounce pork chop (1 chop cut into 2-inch matchstick-thin strips)
- 7 ounces tofu, diced (firm tofu 1/2 of a 14-ounce package)
- 1 large egg (beaten)
- Soy sauce (TO TASTE)
- 2 to 3 green onions, thinly sliced
- Hot sauce
How to Make
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Step 1: Stir the cornstarch and water in a small bowl until the mixture is smooth.
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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.
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Step 3: Stir in the egg and soy sauce Cook for 3 minutes, stirring occasionally with a whisk. Sprinkle with the green onion.
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Step 4: Serve hot sauce at the table.
Nutritional Facts
- 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