Soups, Stews and Chowders - Hot and Sour Soup




View Full Version : Hot and Sour Soup


valjean
03-30-2000, 07:59 AM
Would anyone happen to have a good WW recipe (or any) for Hot and Sour Soup (my favorite) with the points? Thanks soooo much!


Hope Joy Energy
04-05-2000, 11:15 AM
I would love to know a good low fat cookbook for Chinese food. Period.

Any suggestions?


SUCCESSFUL321@AOL.COM

MarieD
04-05-2000, 07:22 PM
Here is Hot and Sour Soup with Mushrooms from the WW Stirfry to Szechuan Cookbook:

10 Dried Chinese mushroom caps (1 ounce)
1 Tbl Cornstarch
1 Tbl Reduced Sodium Soy Sauce
1 Tbl Rice Wine or Sherry
1/2 Tsp Sugar
5 Oz Sirloin Tip, cut into 1/4" strips
2 Tsp Asian Sesame Oil
2 Cups Sliced Fresh Shitake Mushrooms
2 Cups Sliced Fresh Oyster Mushrooms
16 Scallions, minced
4 Cups Chicken Broth
3 Tbl Rice Vinegar
1 Tsp Ground Ginger
1/2 Tsp Hot Red Pepper Sauce
1/4 Tsp Ground Black Pepper
2 small Sweet Potatoes, peeled and cut into 1" Chunks
1/2 lb Firm low-fat Tofu, cut into 1" Chunks

1. In a small saucepan, bring 2 cups of water to boil. Add the dried mushrooms, cover and remove from heat. Let stand about 20 minutes, then drain, reserve the liquid, and thickly slice the mushrooms. Strain the liquid.

2. Meanwhile, in a small bowl, combine the constarch, soy sauce, wine, and sugar. Add the beef and toss to coat.

3. In a large nonstick saucepan, heat the oil until it begins to smoke, 30-40 seconds. Add the fresh mushrooms and the scallions; cook stiring as needed until the mushrooms have released and then reabsorbed their liquid.

4. Stir in the broth, vinegar, ginger, pepper sauce, pepper, reconstituted mushrooms, and the soaking liquid. Bring to a boil. Add the sweet potatoes, reduce heat and simmer, covered, until the potatoes are tender and the flavors are blended - about 15 minutes. Return to a boil and add the beef mixture and tofu; cook, stirring constantly, until the beef is just cooked through and the soup is slightly thickened, about 1 minute.

Makes 4 servings. Per Serving:

4 Points
241 Calories
8 G Fat
30 G Carbohydrate
5 G Fiber
18 G Protein
83 Mg Calcium


Kempyd
01-25-2006, 01:48 PM
I just made the Hot & Sour soup from the WW flew poitns cookbook and OMG it was awesome. If you don't have the book and want to recipe I will post it.

Babyweight516
01-25-2006, 02:35 PM
I love hot and sour soup, please post it! Have your try the..I believe the dessert is called cows. The chocolate graham crakers with whip cream and frozen. I love those.

Kempyd
01-26-2006, 10:37 AM
I have not even heard of that dessert. I am always on the look out for something low in points and sweet. That is the reason I have gained so much weight...... SUGAR!!!!!

Kempyd
01-26-2006, 10:45 AM
Hot & Sour Soup 2 points per serving

8 dried shiitake mushrooms (I couldn't find them so I used portabella mush)
1 large egg
1 egg white
3 C reduced-sodium chicken borth
8 oz reduced-fat frim tofu cut in small cubes
1 8oz can sliced bamboo shoots, drained
3 Tbls. reduced-sodium soy sauce
3 Tbls. rice vinegar
1 1/2 tsp. tobassco (I love hot so I loaded mine up)
3 green onions, chopped

1. Combine the mushrooms with enough hot water to cover by 1 inch. Let stand for 15 min, drain and slice the mushroom. (not nec. if you use portabellas)

2. Meanwhile, combine the egg and egg white in a small bowl and beat lightly.

3. Combine mushrooms, broth, tofu, bamboo shoots, soy sauce, vinegar, and tobassco in a large suacepan; bring to a boil. Reduce heat; simmer until the mushrooms are tender and the flavors are blended, about 15 min.

4. Return soup to a boil. Slowly drizzle the egg mixture into the soup while stirring in a circular motion; cook 1 minute. Remove from heat and stir in the green onions.

Makes 4 servings (1 1/4 C each)

131 Cal, 4 g fat, 0 g sat fat, 0 g trans fat, 53 mg chol, 1,003 mg sod, 12 g carb, 3 g fiber, 13 g prot