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Hot And Sour Soup Recipe
|Dried oriental mushrooms||1 Ounce|
|Canned chicken broth/3 1/3 cups chicken stock||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Orange juice||2 Cup (32 tbs)|
|Boneless pork||3⁄4 Pound, cut into julienne strips|
|Carrots||1 Cup (16 tbs), cut into julienne strips|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||1 Tablespoon|
|Tofu||1⁄2 Pound, drained and cut into 1/2-inch cubes|
|White wine vinegar||3 Tablespoon|
|Pepper sauce||3⁄4 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1437 Calories from Fat 366
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 11.8 g59.1%
Trans Fat 0.2 g
Cholesterol 217.7 mg
Sodium 2155.8 mg89.8%
Total Carbohydrates 168 g56%
Dietary Fiber 18.9 g75.4%
Sugars 63 g
Protein 118 g235.7%
Vitamin A 465% Vitamin C 429.2%
Calcium 307.8% Iron 158.2%
*Based on a 2000 Calorie diet
Let stand 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt.
Bring to a boil.
Reduce heat; simmer 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco® sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for 1 minute.