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Hot & Sour Soup

Hot & Sour Soup

Calories 149 (12% from fat)
Fat 2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 381 mg.
Carb. 15 gram
Fiber 3 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 15 gram


1 oz. (about 10) shiitake mushrooms, sliced into thin shreds and reconstituted

6 cups water

1/2 cup red wine vinegar

2 Tbsp. reduced sodium soy sauce

1 cup (approx. 1 medium) onion, finely chopped

1/2 cup chopped green onions
(All the white and half the green portions of about 5 onions.)

1 lb. block of lite firm tofu, drained and cut into 1/2 inch cubes

1 can (8 oz.) sliced bamboo shoots, drained

6 packets of herb ox Sodium Free Beef Bouillon

1 Tbsp. cornstarch

1 tsp. Splenda
(We used the box that measures cup for cup like sugar.)

1 tsp. ground black pepper

4 egg whites, whisked together for about a minute

1. Start by reconstituting the mushrooms. Put them in a bowl with about 3 cups of boiling water. Then cover the bowl and let them sit for about 30 minutes. Drain the water out and use them in step 2.

2. Heat a large non-stick pot over medium-high heat. Pour all the ingredients into the pot, stirring them together EXCEPT the egg whites. Bring the soup to a boil, stirring occasionally.

3. Once it's boiling, reduce the heat to medium low and simmer for about 15 minutes, stirring every 3-5 minutes.

4. After 15 minutes, bring soup back up to a boil. Then stir and slowly drizzle in the whisked eggs. They spread out into thin strips and are cooked in about a minute. Serve.

Yield: 4 Servings - 2 1/3 Cups Per Serving
Serve half portions if you're using it as an appetizer before a meal.

Hot & Sour Soup 

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