Mushroom Hot-and-Sour Soup
Canned stock, sliced bamboo shoots, water chestnuts and mushrooms speed the preparation of this traditional restaurant-style soup. For a substantially spicier bowlful, replace the sesame oil with chili oil.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 242 |
| pro | 19 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 4 g |
| chol | 49 mg |
| sodium | 1.303 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 29% |
| vit A | 3% |
| vit C | 28% |
| folate | 41% |
-
2 cans (10 oz/284 mL each) chicken stock
1 pkg (454 g) medium tofu
1 can (8 oz/227 mL) sliced bamboo shoots, drained and rinsed
1 can (8 oz/227 mL) sliced water chestnuts, drained and rinsed
1 pkg (8 oz/228 g) sliced fresh mushrooms
3 oz (90 g) egg noodles
1 clove garlic, minced
3 tbsp (50 mL) cornstarch
3 tbsp (50 mL) white vinegar
2 tbsp (25 mL) sodium-reduced soy sauce
1/2 tsp (2 mL) white or black pepper
1 egg
1 tsp (5 mL) sesame oil
1 cup (250 mL) bean sprouts
1 green onion, thinly sliced
Half sweet red pepper, thinly sliced
Preparation:
Dilute stock according to directions on can; add to large saucepan. Add 1 cup (250 mL) water; bring to boil. Meanwhile, slice tofu and bamboo shoots into 1/4-inch (5 mm) thick strips. Add to saucepan along with water chestnuts, mushrooms and noodles; return to boil.
In small bowl, whisk together garlic, cornstarch, vinegar, soy sauce and white pepper; whisk into saucepan. Reduce heat to medium-low heat; simmer, stirring, until thickened and noodles are tender, about 5 minutes.
Whisk egg; stirring constantly, slowly pour into soup until egg floats to surface, about 2 minutes. Drizzle in sesame oil. Top each serving with bean sprouts, green onion and red pepper.
Source
Canadian Living Magazine: April 2004
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