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Hot And Sour Chicken And Mushroom Soup Recipe
|Dried shiitake mushrooms||6|
|Canned low sodium chicken broth||4 Cup (64 tbs) (Undiluted)|
|Green onions||2 , cut into pieces|
|Ginger root||1⁄2 Ounce, sliced|
|Skinned boned chicken breast halves||8 Ounce|
|Firm tofu||1⁄2 Pound, drained and cut into 1/4-inch strips|
|Cider vinegar||3 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Egg||1 , beaten|
|Dark sesame oil||1 Teaspoon|
|Ground white pepper||3⁄4 Teaspoon|
|Green onions||2 , thinly sliced|
Serving size: Complete recipe
Calories 1305 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 6.6 g32.9%
Trans Fat 0.1 g
Cholesterol 343 mg
Sodium 1534.6 mg63.9%
Total Carbohydrates 166 g55.3%
Dietary Fiber 22.6 g90.6%
Sugars 7.3 g
Protein 117 g234.1%
Vitamin A 44.2% Vitamin C 53.3%
Calcium 58.7% Iron 70.1%
*Based on a 2000 Calorie diet
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove and discard onions and gingerroot.
Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes.
Stir in rofu, vinegar, and soy sauce; cook 2 minutes.
Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture, and cook until slightly thickened.
Slowly drizzle egg into soup, stirring soup constantly.
Stir in sesame oil and pepper.