Prep 10 mins
Cook 20 mins
Adapted from ww community. Easy to make, and zero points, to boot!
- 1892.72 ml chicken broth
- 1 medium onion, chopped
- 340.19 g mushrooms, thinly sliced
- 1 carrot, thinly sliced
- 1 head bok choy, chopped
- 177.44 ml rice vinegar
- 2 garlic cloves, minced
- 118.29 ml ketchup
- Heat chicken broth. Add remaining ingredients and bring to boil. Reduce heat, simmer until veggies are tender.
This recipe appears to be very flexible. I used 4 cups of beef broth with 4 cups of water, put in a package of sliced Bella mushrooms, water chestnuts and bamboo shoots, a head of rainbow chard instead of bok choy, no onion or carrot, a quarter cup of apple cider vinegar (could add more but that was hot enough for me), and ketchup to taste. And it was delicious! Enough for seven people and a bowl the next day.
I tried this easy recipe for Hot & Sour Soup to satisfy a craving. I added water chestnuts and bamboo shoots (julieened into thin strips), mushrooms, 1 t. of schricha, and decided to thicken it slightly at the end. For us the soup was very tart from the 3/4 cup of vinegar. Next time I will cut it back to 1/4 cup and build from there. I did like the body of the soup and will definitely prepare again. <br/>Thank you for sharing the recipe!
Wow! This has some nice spicy flavor. It packs a wallop! I cut the recipe down to 2 1/2 cups. This made plenty for the two of us with leftovers. Thanks for posting. Made for Spring PAC 2009. :)