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    You are in: Home / Recipes / Hot and Sour Hotpot Soup Recipe
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    Hot and Sour Hotpot Soup

    Average Rating:

    2 Total Reviews

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    • on October 06, 2010

      This is exactly what you said: "easy to make but very fresh, flavorful & filling!" I made a few very small changes. My fresh ginger was moldy, so I used ginger-flavored soy sauce, which worked out just fine. I used one yellow pepper instead of the 1/2 red and 1/2 green. I used rice vinegar instead of apple cider vinegar, and I added some thinly sliced daikon. I already can't wait to make this again with a different variety of veggies. I usually have most of the ingredients on hand, so this will definitely become a staple. Made (belatedly) for Veg*an Swap, September 2010.

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    • on March 07, 2011

      This was very easy and delicious. The second time I made it, I left the "broth" on a small burner and had a bowl of the veggies and tofu for each guest. They used a "fondue" fork to place their bowl items in the broth and cooked until their idea of done-ness was. Broth was placed into each bowl. It made for a leisurely, fun evening.

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    Nutritional Facts for Hot and Sour Hotpot Soup

    Serving Size: 1 (839 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 245.1
    Calories from Fat 153
    Total Fat 17.1 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 62.0 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 4.0 g
    Sugars 7.4 g
    Protein 7.9 g

    The following items or measurements are not included:

    low-sodium tamari

    arame seaweed

    rice vermicelli

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