Mushroom Hot-and-Sour Soup

By The Canadian Living Test Kitchen

47 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	242242 cal
pro	19 g19g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	25 g25g carb
fibre	4 g4g fibre
chol	49 mg49mg chol
sodium	1,303 mg1,303mg sodium
% RDI:	-
calcium	1515 calcium
iron	2929 iron
vit A	33 vit A
vit C	2828 vit C
folate	4141 folate

More great recipes from this menu:

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.

Ingredients

2 2cans (10 oz/284 ml each) cans (10 oz/284 ml each)chicken stock
1 pkg (454 g) medium tofu 1 1pkg (454 g) pkg (454 g)medium tofu
1 1can (8 oz/227 ml) can (8 oz/227 ml)sliced bamboo shootbamboo shoots, drained and rinsed
1 1can (8 0z/227 ml) can (8 0z/227 ml)sliced water chestnutwater chestnuts, drained and rinsed
1 pkg (8 oz/228 g) sliced mushrooms 1 1pkg (8 oz/228 g) pkg (8 oz/228 g)sliced mushrooms
3 oz egg noodles 3 3oz ozegg noodles
1 clove garlic , minced1 1clove garliccloves of garlic, minced
3 tbsp cornstarch 3 3tbsp tbspcornstarch
3 tbsp white vinegar 3 3tbsp tbspwhite vinegar
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
1/2 tsp white pepper 1/2 1/2tsp tspwhite pepper or black pepper
1 egg 1 1eggeggs
1 tsp sesame oil 1 1tsp tspsesame oil
1 cup bean sprouts 1 1cup cupbean sprouts
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
1/2 sweet red pepper , thinly sliced1/2 1/2sweet 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