Chinese Hot and Sour Soup
Makes 6 servings
This traditional soup usually contains a lot of salt. Try this low-sodium version at your Chinese New Year celebration.
- ¼ cup (50 mL) dried shiitaki mushrooms
- ¼ cup (50 mL) dried oyster mushrooms
- 2 cups (500 mL) boiling water
- 8 oz (250 g) uncooked pork tenderloin, cut into thin strips, 2” (5 cm) long
- 1 cup (250 mL) extra firm tofu, cubed
- 2 cups (500 mL) sodium reduced chicken stock
- 4 cups (1 L) water
- 1 inch cube of fresh ginger root, peeled
- 1 can (8 oz/227 mL) sliced bamboo shoots, drained and rinsed
- 1/3 cup (75 mL) apple cider vinegar
- 1 tbsp (15 mL) sodium-reduced soy sauce
- ½ tsp (2 mL) Chinese 5 Spice (available in most grocery stores)
- 1 tsp (5 mL) black pepper
- 3 green onions, finely sliced
- 2 tsp (10 mL) sesame oil
- 2 egg whites
- ½ tsp (2 mL) chili oil (optional) * this makes it hot
- Place dried mushrooms in a small bowl and add 2 cups of boiling water. Let soak for 15 minutes. Remove mushrooms and add the water to the soup pot. Finely dice the mushrooms and add to the soup pot.
- Add pork, tofu, stock, water, ginger root, bamboo shoots, vinegar, soy sauce, Chinese 5 Spice and black pepper to the soup pot. Cook over medium heat for 25 minutes.
- Reduce heat to low. Discard the ginger root and add the green onions and sesame oil.
- Slowly add the egg whites while stirring. Add chili oil (if using) and serve immediately.
Nutritional information per serving (1 ½ cup/375 mL)
- Calories: 150
- Protein: 17 g
- Fat: 6 g
- Saturated fat: 1 g
- Dietary cholesterol: 21 mg
- Carbohydrate: 9 g
- Dietary fibre: 2 g
- Sodium: 251 mg
- Potassium: 388 mg
Developed by Nadine Day. ©The Heart and Stroke Foundation.Have a great day.