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    You are in: Home / Recipes / Pan-Asian Hot and Sour Soup Recipe
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    Pan-Asian Hot and Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    GarlicBreathBetty's Note:

    Hearty, healthy, and spicy hot! I scoured the internet and couldn't find recipe that sounded exactly like what I wanted: a cross between my favorite Chinese soup and Noodles & Company's Japanese pan noodles. The following is adapted it so it's not extremely spicy, since I added about 3 tablespoons of red pepper to my personal batch. But taste test as you add the spices so you can make it as hot (or not) as your palate prefers. Enjoy.

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    Units: US | Metric


    Optional Garnish or Proteins


    1. 1
      Let Shiitake mushrooms soak in bowl of warm water for 30 minutes. If Shiittake is fresh, skip this step.
    2. 2
      Slice mushrooms into strips.
    3. 3
      Chop onion, green pepper, cabbage, carrots.
    4. 4
      In stockpot, add oil, garlic, onion, green pepper, and carrot. Saute over medium heat until soft.
    5. 5
      Add cabbage, stir for a few minutes to soften.
    6. 6
      Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices. Stir.
    7. 7
      Increase heat to bring to boil. Then add bamboo slices and sliced mushrooms.
    8. 8
      Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
    9. 9
      Serve in soup bowls, if using noodles, cook them separate and add to soup now. Top with protein, next the bean sprouts, lime wedge, and finally the cilantro.

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    Nutritional Facts for Pan-Asian Hot and Sour Soup

    Serving Size: 1 (552 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.8
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.4 g
    Cholesterol 2.4 mg
    Sodium 1690.3 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 5.5 g
    Sugars 10.9 g
    Protein 11.3 g

    The following items or measurements are not included:

    dried shiitake mushrooms

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