Hot and Sour Soup

(2 Votes)
Updated May 17, 2018
Hot and Sour Soup
SERVES
5
COOK TIME
20 Min

If you like a lot of broth in your soup, then you'll love our Hot and Sour Soup. It's just like the kind that you can order at your favorite Chinese restaurant, except that it's been lightened up to meet your diabetic diet needs. 

What You'll Need

  • 3 1/2 cups fat-free, low-sodium, chicken broth, divided
  • 2 tablespoons cornstarch
  • 1/2 pound firm tofu, cut into small chunks
  • 1/4 pound sliced fresh mushrooms
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons white vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 1/2 cup fresh bean sprouts
  • 1/2 teaspoon sesame oil

What to Do

  1. In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
     
  2. In a soup pot, combine the remaining 3-1/4 cups chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger, and pepper; mix well and bring to a boil over high heat. Reduce heat to low; add cornstarch mixture, stirring until thickened.
     
  3. Slowly stir in egg to form egg strands. Add bean sprouts and simmer 1 to 2 minutes, or until heated through, stirring occasionally.
     
  4. Add sesame oil; mix well and serve.
     

Note

Top each bowl with thinly sliced scallions and serve with Chinese noodles.

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 151
  • Calories from Fat 27
  • Total Fat 3.0g 5 %
  • Saturated Fat 0.6g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 12g 24 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 37mg 12 %
  • Sodium 437mg 18 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 3.9g 15 %
  • Sugars 2.6g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is a good basic soup but there won't be a lot of hot if made as described. A dash of chili oil or better yet, garlic chili sauce (Thai and in Asian section in stores) will add some heat. I have also added finely diced a jalapeno or serrano pepper, both seeded, to the soup. Depends upon how much heat you desire.

A sprinkle of red pepper flakes will provide all the heat you need without expensive or hard to get ingredients I have eaten this soup in many Chinese restaurants and can see the tiny flakes in this soup just a pinch will do it

So delicious I recommend

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