Try this Hot and Sour Soup recipe, or contribute your own.
Suggest a better descriptionIn a lg saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook 1 minute longer. Stir mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes. In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes. Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately. VARIATION: Add 1c shredded cooked pork, beef, or chicken to the soup with the vegetables. Posted to recipelu-digest Volume 01 Number 536 by Abtaxel
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 24 | ||
Calories from Fat: 12 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 325.2mg | 11 % | |
Potassium 54.2mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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