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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chinese Hot and Sour Soup

Source: dLife

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

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 2.5 Fat, 0.2 Vegetables, 0.3 Meat, 0.1 Other Carbs, 0.1 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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Servings

Ingredients

Directions

Soak cloud (or wood) ears in hot water for 30 minutes or until soft.
Drain, trim, and discard hard base from each. Coarsely chop.
Trim and discard stalks from shiitake mushrooms. Cut caps into thin strips.
Cut tofu into 1/2" cubes. Finely shred bamboo shoots.
In large pan, combine stock, mushrooms, tofu, and bamboo shoots. Bring to boil.
Lower heat and simmer for 5 minutes.
Stir in Splenda® , vinegar, soy sauce, chili oil, salt and pepper.
In small bowl, dissolve cornstarch completely in water. Add to soup. Stir until soup thickens slightly.
Lightly beat egg white. Add to soup, stirring continuously. Cook, stirring, until egg white turns opaque white.
Add sesame oil just before serving. Ladle soup into bowls, garnish with scallion.