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    You are in: Home / Recipes / Hot-And-Sour Soup Recipe
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    Hot-And-Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Scarlett516's Note:

    You should be able to find the dried ingredients at an Asian market.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the chicken and stock in a large, deep saucepan and turn the heat to high. Reduce heat to medium-low and partially cover.
    2. 2
      Cook for 20 minutes or until the chicken is just cooked through.
    3. 3
      While the chicken is cooking, soak the lily buds, fungus, and shiitake mushrooms in hot water and cover until soft (about 10-15 minutes). If the water cools before the mushrooms soften, drain and add more hot water.
    4. 4
      Remove the chicken and as soon as it's cool enough to handle, strip the meat from the bones and chop it.
    5. 5
      Trim and shed the lily buds, trim and mince the fungus and mushrooms. Add to the simmering broth.
    6. 6
      Return the chicken meat to the broth, along with the tofu, soy sauce, vinegar, and pepper.
    7. 7
      Add more soy sauce, salt, pepper, and vinegar to taste.
    8. 8
      Raise the heat a little bit and stir the eggs into the soup.
    9. 9
      Add the cornstarch to thicken.
    10. 10
      Float the sesame oil on top of the soup, then add the scallions to garnish.
    11. 11
      Serve and add hot sauce to taste.

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    Ratings & Reviews:

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    Nutritional Facts for Hot-And-Sour Soup

    Serving Size: 1 (546 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.9
     
    Calories from Fat 171
    44%
    Total Fat 19.0 g
    29%
    Saturated Fat 4.6 g
    23%
    Cholesterol 150.2 mg
    50%
    Sodium 853.2 mg
    35%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 6.6 g
    26%
    Protein 32.2 g
    64%

    The following items or measurements are not included:

    dried lily buds

    dried black fungus

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