Hot and Sour Soup Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Asian sesame2 Tablespoon
 Sesame oil2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Fresh ginger slice/1/2 teaspoon ground dried ginger1⁄4
 Chicken broth/Vegetable broth2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Rice vinegar2 Tablespoon
 Soy sauce2 Tablespoon
 Sugar1⁄2 Teaspoon
 Mushrooms10 Ounce, wiped clean, trimmed, and thinly sliced
 Whole skinned boned chicken breast1 1⁄2 Pound (2 In Number)
 Canned bamboo shoots8 Ounce, sliced and drained (1 Can)
 Fresh spinach/1 package (10 ounces) frozen, chopped, thawed10 Ounce, chopped
 Salt To Taste
 Hot sauce/Asian chili paste with garlic2 Teaspoon (As Required)

Nutrition Facts

Serving size

Calories 316 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 99.7 mg

Sodium 1154.6 mg48.1%

Total Carbohydrates 10 g3.2%

Dietary Fiber 3.1 g12.3%

Sugars 4 g

Protein 45 g90.9%

Vitamin A 138.1% Vitamin C 42.2%

Calcium 9.7% Iron 20.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Slice the chicken along the grain into about 2 inches long, 14 inch thick, and 14 inch wide strips.

MAKING
2) In a large saucepan, saute the garlic and ginger in the sesame oil over a medium heat for about 20 seconds.
3) Stir in the broth, water, vinegar, soy sauce, sugar and mushrooms.
4) Cover and allow to boil over a high heat, then simmer over a medium heat for about 5 minutes, until the mushrooms are tender.
5) Stir in the bamboo shoots and chicken, allow to simmer and cook over a low heat for about 3 minutes until the chicken thoroughly cooked.
6) Add the spinach, stir once and turn off the heat.
7) Season with salt to taste.

SERVING
8) Laddle into the soup bowls and serve immediately with the hot sauce on the side.
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