Hot & Sour Fish Soup Recipe


MethodMain Ingredient


 Frozen pea pods6 Ounce (1 Package)
 Water4 Cup (64 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Fresh mushrooms10 , cut in half
 Garlic1 Clove (5 gm), minced
 White wine vinegar3 Tablespoon
 Soy sauce1 Tablespoon
 Instant chicken bouillon granules1 Teaspoon
 Packed brown sugar1 Teaspoon
 Salt1⁄2 Teaspoon
 Dried crushed red pepper1⁄4 Teaspoon
 Grated lime peel1⁄4 Teaspoon
 Cornstarch3 Tablespoon
 Cold water3 Tablespoon
 Sole fillets12 Ounce, cut into 1-inch pieces (About 1/4 Inch Thick)

Nutrition Facts

Serving size: Complete recipe

Calories 844 Calories from Fat 225

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 9.8 g48.9%

Trans Fat 0 g

Cholesterol 192 mg

Sodium 4039.8 mg168.3%

Total Carbohydrates 98 g32.7%

Dietary Fiber 8.3 g33.4%

Sugars 28 g

Protein 56 g111.7%

Vitamin A 37.2% Vitamin C 192%

Calcium 19.2% Iron 30.3%

*Based on a 2000 Calorie diet


Unwrap pea pods and place on plate.
Microwave at High for 2 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine 4 cups water, the onion, mushrooms, garlic, vinegar, soy sauce, bouillon, sugar, salt, red pepper and lime peel.
Microwave at High for 10 to 15 minutes, or until mixture boils.
In small bowl, blend cornstarch and water.
Blend into hot mixture.
Microwave, uncovered, at High for 5 to 10 minutes, or until mixture thickens and bubbles, stirring 2 or 3 times.
Stir in pea pods and sole.
Microwave at High for 2 to 3 minutes, or until fish flakes easily with fork.
Garnish with shredded carrot.