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    You are in: Home / Recipes / Low Carb Chinese Hot & Sour Soup Recipe
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    Low Carb Chinese Hot & Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    Barbara Polowetz's Note:

    Extremely low carb Chinese hot and sour soup.

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    Units: US | Metric


    1. 1
      Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
    2. 2
      Bring to boil and simmer for 10 minutes.
    3. 3
      Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
    4. 4
      Simmer 10 minutes.

    Browse Our Top Soy/Tofu Recipes

    Ratings & Reviews:

    • on April 27, 2006


      This version is very close to the hot and sour soup that I love, made just as is, but next time I may make some changes to suit my own taste: decrease the rice wine vinegar to 2 Tbls; I wont skimp on the 30 minutes to soak the shitake mushrooms, because they were chewy; I may try using straw mushrooms in place of the button mushrooms-although they were just fine;4-6oz extra firm tofu is plenty(unless you're a tofu lover)cut into small thin strips; and I will cut the bamboo shoots into thin matchstick slices as well. Thank-you though for giving me a great place to start!

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    Nutritional Facts for Low Carb Chinese Hot & Sour Soup

    Serving Size: 1 (760 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.4
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 1902.2 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 4.1 g
    Sugars 8.1 g
    Protein 19.0 g

    The following items or measurements are not included:

    chili-garlic sauce

    rice wine vinegar

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