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Chinese Hot and Sour Soup
Source: dLife

Tofu, mushrooms, and bamboo shoots add robust flavor to this Asian soup.

Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 77.1
Total Carbs 10.1 g
Dietary Fiber 1.5 g
Sugars 1.9 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.6 g
Potassium 152.6 mg
Protein 4.4 g
Sodium 247.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 oz  Mushrooms, porcini, dried
4 oz  fresh shiitake mushrooms
3 oz  firm tofu
2 oz  Bamboo Shoots, slices, cooked, drained
3 3/4 cup  low sodium vegetable broth
1 tsp  SPLENDA┬« No Calorie Sweetener, granulated
2 tbsp  rice vinegar
1 tbsp  low sodium soy sauce
0 1/4 tsp  hot chili oil
0 1/2 tsp  salt
1 pinch  white pepper
1 tbsp  cornstarch
1 tbsp  cold water
2 each  egg whites
1 tsp  sesame oil
2 each  scallions
  1. Soak dried mushrooms in hot water 30 minutes or until soft.
  2. Drain, trim, and discard hard base from each. Coarsely chop.
  3. Trim and discard stalks from shiitake mushrooms. Cut caps into thin strips.
  4. Cut tofu into 1/2" cubes. Finely shred bamboo shoots.
  5. In large pan, combine stock, mushrooms, tofu, and bamboo shoots. Bring to boil.
  6. Lower heat and simmer for 5 minutes.
  7. Stir in Splenda®, vinegar, soy sauce, chili oil, salt and pepper.
  8. In small bowl, dissolve cornstarch completely in water. Add to soup. Stir until soup thickens slightly.
  9. Lightly beat egg whites. Add to soup, stirring continuously. Cook, stirring, until egg whites turns opaque white.
  10. Add sesame oil just before serving. Ladle soup into bowls.
  11. Trim roots and 1/2" of top from scallions. Cut into 1/4" slices. Garnish soup.

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