Hot-and-Sour Soup

Average Rating:

Hot and Sour Soup
×

Hot-and-Sour Soup

This Go Red recipe for a Chinese-favorite soup with tofu is a great vegetarian source of protein.

Ingredients

Servings  6  

  • 4 cups fat-free, low-sodium vegetable broth
  • 2 Tbsp. cornstarch
  • 1 1/2 Tbsp. water
  • 1/2 cup thinly sliced green cabbage or bok choy
  • 1/2 cup shiitake, cloud ear, or other exotic mushrooms (shiitake stems discarded)
  • 3 medium green onions (sliced)
  • 1 Tbsp. minced, peeled gingerroot
  • 1 Tbsp. soy sauce (lowest sodium available)
  • 4 oz. firm, light tofu (cut into bite-size strips)
  • 1/2 cup vinegaror to taste
  • 1 1/2 tsp. pepper, or to taste
  • 1/4 cup egg substitute
  • 1/2 tsp. toasted sesame oil

Directions

Tip: Click on step to mark as complete.

  1. In a stockpot, bring the broth to a boil over high heat.
  2. Meanwhile, put the cornstarch in a small bowl. Add the water, stirring to dissolve.
  3. Add the cabbage, mushrooms, green onions, gingerroot, and soy sauce to the boiling broth. Return to a boil. Stir in the cornstarch mixture. Boil for 1 to 2 minutes. Stir in the tofu, vinegar, and pepper. Reduce the heat to a simmer.
  4. Stirring constantly and gently, slowly drizzle the egg substitute into the simmering soup. Remove from the heat. Stir in the sesame oil. Cook’s Tip:The “handful of whatever’s handy” method works just fine in this very adaptable soup. Snow peas, broccoli florets, shredded carrots, canned water chestnuts, or bamboo shoots would be good substitutes in or additions to the recipe.

Tip: Serving size 3/4 cup.

Nutrition Facts

Hot-and-Sour Soup

CaloriesCalories

47 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 47
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat .00 g
Cholesterol 0 mg
Sodium 104 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 1 g
Protein 3 g

Dietary Exchanges
1/2 lean meat, 1/2 starch

 

This Go Red recipe for a Chinese-favorite soup with tofu is a great vegetarian source of protein.

Nutrition Facts

Hot-and-Sour Soup

CaloriesCalories

47 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving
×
Calories 47
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat .00 g
Cholesterol 0 mg
Sodium 104 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 1 g
Protein 3 g

Dietary Exchanges
1/2 lean meat, 1/2 starch

Ingredients

Servings  6  

  • 4 cups fat-free, low-sodium vegetable broth
  • 2 Tbsp. cornstarch
  • 1 1/2 Tbsp. water
  • 1/2 cup thinly sliced green cabbage or bok choy
  • 1/2 cup shiitake, cloud ear, or other exotic mushrooms (shiitake stems discarded)
  • 3 medium green onions (sliced)
  • 1 Tbsp. minced, peeled gingerroot
  • 1 Tbsp. soy sauce (lowest sodium available)
  • 4 oz. firm, light tofu (cut into bite-size strips)
  • 1/2 cup vinegaror to taste
  • 1 1/2 tsp. pepper, or to taste
  • 1/4 cup egg substitute
  • 1/2 tsp. toasted sesame oil

Directions

Tip: Click on step to mark as complete.

  1. In a stockpot, bring the broth to a boil over high heat.
  2. Meanwhile, put the cornstarch in a small bowl. Add the water, stirring to dissolve.
  3. Add the cabbage, mushrooms, green onions, gingerroot, and soy sauce to the boiling broth. Return to a boil. Stir in the cornstarch mixture. Boil for 1 to 2 minutes. Stir in the tofu, vinegar, and pepper. Reduce the heat to a simmer.
  4. Stirring constantly and gently, slowly drizzle the egg substitute into the simmering soup. Remove from the heat. Stir in the sesame oil. Cook’s Tip:The “handful of whatever’s handy” method works just fine in this very adaptable soup. Snow peas, broccoli florets, shredded carrots, canned water chestnuts, or bamboo shoots would be good substitutes in or additions to the recipe.

Tip: Serving size 3/4 cup.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.