Mushroom Hot-and-Sour Soup

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 2 cans chicken stock
  • 1 pkg (454 g) tofu
  • 1 can sliced bamboo shoot drained and rinsed
  • 1 can sliced water chestnut drained and rinsed
  • 1 pkg (8 oz/228 g) mushrooms
  • 3 oz egg noodles
  • 1 clove garlic minced
  • 3 tablespoons cornstarch
  • 3 tablespoons white vinegar
  • 2 tablespoons sodium-reduced soy sauce
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 teaspoon sesame oil
  • 1 cup bean sprouts
  • 1 green onion thinly sliced
  • 1/2 sweet red pepper thinly sliced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1303 mg
  • Protein 19 g
  • Calories 242.0
  • Total fat 9 g
  • Cholesterol 49 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Hot-and-Sour Soup

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