Diabetes Forecast

Hot and Sour Soup

Per Serving

Hot and Sour Soup

Makes: 6
Serving Size: 1 cup
Calories 85
Fat 4 g
Saturated Fat 0.8 g
Carbohydrate 7 g
Fiber 1 g
Sugars 1 g
Cholesterol 30 mg
Sodium 450 mg
Potassium 240 mg
Protein 6 g
Phosphorus 100 mg
Choices: Carbohydrate 0.5, Lean Meat 1, Fat 0.5
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes


4 dried shiitake mushrooms
Boiling water to cover the mushrooms
1/2 lb. firm tofu
1/2 cup canned bamboo shoots
4 cups low-fat, reduced-sodium chicken broth
1 Tbsp. lite soy sauce
1/4 tsp. ground white pepper
2 Tbsp. white vinegar
2 Tbsp. cornstarch
3 Tbsp. cold water
1 egg, lightly beaten
2 tsp. toasted sesame oil
2 scallions, minced
dash hot chili oil (optional)


  1. Place the mushrooms in a heatproof bowl and cover them with boiling water; set aside. Cut the tofu into thin strips and set aside. Drain and pat dry the bamboo shoots. Slice the bamboo shoots into thin strips.
  2. When the mushrooms have softened, discard the water. Cut off and discard the tough stems, and thinly slice the mushrooms.
  3. In a large saucepan, combine the bamboo shoots, mushrooms, chicken broth, and soy sauce. Bring to boiling and lower the heat to simmer. Cover and simmer for 3 minutes. Add the tofu strips, white pepper, and vinegar. Bring to a boil.
  4. In a small bowl, combine the cornstarch and cold water, and pour the mixture into the soup. Stir for a few seconds until the soup thickens. Slowly add the egg by pouring a thin stream into the soup and stirring gently. Remove the soup from the heat.
  5. Drizzle the sesame oil over the soup. Top with scallions and, if desired, the hot chili oil just before serving.

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