Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hot and Sour Soup Recipe
    Lost? Site Map

    Hot and Sour Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on November 10, 2012

      This is certainly different and milder than hot and sour soups I have had in restaurants, but it is delicious and healthier. I did add a little heat to the soup; but otherwise tried to stay with the recipe instructions other than a few exceptions. I did not have any black fungus, but used mushrooms instead and I used straight chicken broth - no water (other than the 1/3 cup that I mixed with the cornstarch as a thickener). The sesame oil adds such a nice flavor to the soup. Will definitely make again. Made for Fall PAC, 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2013

      Hello RuPei,I was looking forward to making your recipe, especially since you said it had a more authentic Taiwanese taste, compared to H&S soups made/eaten in the USA. I tried to follow your ingredients as best I could, but did vary it somewhat (sorry to say); Shitaki Dry Mushrooms, Wonton Soup Powder and Deluted Red Vinegar. The red vinegar I am sure would change the taste somewhat... but that is what I already had. The taste was very good, but not overpowering with vinegar and hot spicy flavors so often found in soups here. And the white pepper was a little strong for my taste. When I make this soup with my ingredients, I sometimes tone down the flavors (not spicy hot or not a lot of red vinegar) and I believe the soup is then called Shanghai Soup. You recipe was very good and since I am single, I have a lot of soup to eat in the next day or two or three LOL. Thanks for sharing you recipe with all of us<br/>Sy

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Hot and Sour Soup

    Serving Size: 1 (423 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.1
     
    Calories from Fat 82
    40%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.5 g
    12%
    Cholesterol 86.9 mg
    28%
    Sodium 1623.6 mg
    67%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.5 g
    10%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    Chinese white rice vinegar

    dried black fungus

    Chinese white rice vinegar

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes