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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Apocryphal One's Note:

    Another from the throw-together vault. Waste not, want not and all.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the water, consommé and bullion in a soup pot and bring to a boil over high heat.
    2. 2
      Add carrot, bell pepper, leeks, and parsley to the boiling broth, and continue to boil.
    3. 3
      After 5 minutes, add vinegar, lime juice and soy sauce. Continue to boil until carrots are tender.
    4. 4
      Add tofu and garlic salt to soup, and bring back to a boil for 3 minutes or so.
    5. 5
      Lower heat to medium, and drizzle egg whites into soup. Simmer until egg whites are firm.
    6. 6
      Serve hot. I had mine over a small quantity of whole wheat pasta, and that was pretty good.

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    Ratings & Reviews:

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    Nutritional Facts for Hot and Sour Leftover Soup

    Serving Size: 1 (528 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 120.0
     
    Calories from Fat 27
    23%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.3 mg
    0%
    Sodium 1507.3 mg
    62%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.1 g
    12%
    Protein 12.3 g
    24%

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