Hot And Sour Chicken And Mushroom Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Dried shiitake mushrooms6
 Canned low sodium chicken broth4 Cup (64 tbs) (Undiluted)
 Green onions2 , cut into pieces
 Ginger root1⁄2 Ounce, sliced
 Skinned boned chicken breast halves8 Ounce
 Firm tofu1⁄2 Pound, drained and cut into 1/4-inch strips
 Cider vinegar3 Tablespoon
 Reduced sodium soy sauce2 Tablespoon
 Water2 Tablespoon
 Cornstarch1 Tablespoon
 Egg1 , beaten
 Dark sesame oil1 Teaspoon
 Ground white pepper3⁄4 Teaspoon
 Green onions2 , thinly sliced

Nutrition Facts

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

Directions

Pour boiling water to cover over dried shiitake mushrooms,- let stand 30 minutes.
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Set aside.
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.
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