Hot and Sour Soup
Hot and Sour Soup - A spicy classic soup from China—great as a starter or as a full meal
Healthy, because
Even smarter
Nutritional values
Finally a soup that does not use dairy products! This means that soup lovers for whom milk protein (allergy) and lactose (lactose intolerance) are problematic can also have access.
Vegetarians leave out the pork and use a little more tofu and egg instead. If you want to get fed up with the soup, add some boiled rice or pre-cooked Chinese noodles (also: wok noodles).
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 146 mg |
Ingredients
- Ingredients
- 1 oz dried Wood Ear Mushrooms
- 4 ozs lean Pork (from the shoulder)
- 3 Tbsps soy sauce
- 1 tsp Chile oil
- 7 ozs firm Tofu
- 9 ozs Bamboo shoots (canned, sliced)
- 1 bunch scallions
- 1 ¼ qts Chicken broth
- 1 Tbsp Rice wine (or dry sherry or black tea)
- 2 eggs
- 6 Tbsps Rice vinegar
- crushed Szechuan pepper
- crushed white peppers
Kitchen utensils
Preparation steps
Heat a small amount of water. Soak the mushrooms for about 30 minutes in lukewarm water.
Pat the pork dry and cut into 5mm (approximately 1/4-inch) cubes. Mix pork with 2 teaspoons soy sauce and chile oil and set aside to marinate.
Cut tofu into strips 5 cm in length and 5 mm in thickness (approximately 2 inches long x 1/4 inch). Drain the bamboo shoots. Rinse scallions and cut into very thin slices.
Drain mushrooms and cut into very thin strips. Place mushroom strips and chicken stock in a pot and bring to a boil. Cook for 5 minutes.
Reduce heat, add the pork and simmer for 25 minutes.
Add bamboo shoots, remaining soy sauce and rice wine. Simmer 5 minutes.
Whisk the eggs. Slowly pour eggs into the simmering soup while stirring. Add tofu and cook until heated through.
Remove soup from the heat and season with vinegar, Szechuan pepper and white pepper to taste. Portion into bowls. Garnish with scallions. Serve.
