Hot and sour soup
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Hot and sour soup with tofu, mushrooms, bamboo shoots and egg; 4 servings.
4 servingsFinal yield 2,050 g
Ingredients
- 350 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
- 250 gMushrooms, white, raw
- 180 gBamboo shoots, canned, drained solids
- 200 gSoup, stock, chicken, home-prepared
- 45 gVinegar, distilled
- 110 gEgg, whole, raw, fresh
- 5 gSpices, pepper, red or cayenne
- 2 gSalt, table
- 1,000 gBeverages, water, tap, drinking
Method
- Slice the mushrooms thinly, cut the tofu into strips and rinse the drained bamboo shoots. Bring the stock and water to a gentle simmer.
- Add mushrooms, bamboo shoots and 5 g cayenne to the stock. Simmer for 8 minutes.
- Stir in tofu, vinegar and salt and simmer for 4 minutes more.
- Stir the soup into a whirlpool, pour in the egg in a thin stream and heat for 90 seconds until fine ribbons form. Divide among four bowls.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 615.5 kcal
- Protein
- 61.9 g
- Fat
- 29.9 g
- Total carbohydrate (by difference)
- 34.6 g
- Total dietary fibre (USDA)
- 9.5 g
- Saturated fatty acids
- 7.3 g
- Sodium
- 1,326.9 mg
- Salt (sodium × 2.5)
- 3.3 g
Per serving
- Energy
- 153.9 kcal
- Protein
- 15.5 g
- Fat
- 7.5 g
- Total carbohydrate (by difference)
- 8.7 g
- Total dietary fibre (USDA)
- 2.4 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 331.7 mg
- Salt (sodium × 2.5)
- 0.83 g
Per 100 g of finished food
- Energy
- 30 kcal
- Protein
- 3 g
- Fat
- 1.5 g
- Total carbohydrate (by difference)
- 1.7 g
- Total dietary fibre (USDA)
- 0.46 g
- Saturated fatty acids
- 0.36 g
- Sodium
- 64.7 mg
- Salt (sodium × 2.5)
- 0.16 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Soy, Celery
May contain: Sulphites
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal