Nutritional Info

Nutrition Facts

Serving Size 1 (286g)

Calories 441
Calories from Fat 149 (34%)
Amount Per Serving %DIV
Total Fat 16.6g 26%
Saturated Fat 5g 25%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 187.1mg 62%
Sodium 1213.4mg 53%
Potassium 456.9mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 0.5g 2%
Sugars 0.7g
Protein 57.1g 114%

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Recipe Description
It's complex, soul satisfying and absolutely  delicious soup that is easy to make !
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  green onion tops, sliced
1   egg, beaten
2 1/2 Tablespoon(T)  corn starch
1/2 Teaspoon(t)  dry mustard
   black pepper to taste
1 Teaspoon(t)  dark sesame oil
1 1/2 Teaspoon(t)  fresh ginger, grated
1 Tablespoon(T)  low-sodium soy sauce
1 Tablespoon(T)  dry sherry
1 Tablespoon(T)  sugar
1/4 Cup(c)  rice vinegar
1/2 Cup(c)  canned bamboo shoots, cut into strips
4 1/2 Cup(c)  low-sodium undiluted chicken broth
2   boneless, skinless chicken breasts
2 Cup(c)  water
1 1/2 Ounce(oz)  dried shiitake mushrooms


Combine mushrooms and water in a small saucepan and bring to a boil. Remove from heat and let stand 30 minutes.

Drain. Cut mushrooms into thin strips. Set aside.

Flatten chicken to 1/4-inch thickness, cut into thin strips.

Combine mushroom strips, chicken strips, broth, bamboo shoots, rice vinegar, sugar, dry sherry, soy sauce, ginger, sesame oil, pepper and dry mustard in a large pot.

Bring to a boil, cover, reduce heat and simmer 10 minutes.

Combine com starch with 2 tablespoons water in a bowl. Add to chicken mixture. Cook for 1 minute, stirring constantly.

Slowly drizzle egg into the soup.

Cook an additional 2 minutes.

Ladle soup into bowls and sprinkle with green onions.

Additional notes

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