Brunch

Low-sodium Hot and Sour soup is for Dinner.

Low-sodium Hot and Sour soup takes 35 minutes to prepare.

Low-sodium Hot and Sour soup takes 40 minutes to cook.

Low-sodium Hot and Sour soup makes 20 servings.

The ingredients for Low-sodium Hot and Sour soup are:

10 cups Home Made, Low Sodium Chicken Broth (see recipe)
4 Tbsp fresh Ginger Root, peeled and finely chopped
1 tbsp Peanut Oil
1/4 cup Garlic chopped
1/2 cup Cornstarch
1 block Tofu, extra firm
3 cups sliced Mushrooms, fresh
1 cup (1/2" slices) Bamboo shoots, (1 can)
2 tbsp Soy sauce (shoyu), low sodium + tap water to make 1/4 cup of liquid.
1/4 cup Cider Vinegar
1 Tbsp Granulated Sugar
1 tsp chili pepper flakes
2 cups Broccoli, fresh, chopped
1 cup, julienned Carrots, raw,
1 cup, sliced Zucchini
1 cup Snow Peas, fresh
3/4 cup sliced Waterchestnuts (water chestnuts) (1 can)
225 gram(s) (8 ounces) chicken, cooked. (You can use shrimp in place of the chicken)
1/4 cup fresh or dried Cilantro
4 cups (1 small head Bok Choy, raw-shreaded

Here is how you make Low-sodium Hot and Sour soup:

This recipe makes 20 - 1 cup servings.In large pot heat oil over medium heat:Add ginger and garlic, cook until tender, 3-4 minutes.Combine 1 cup broth with cornstarch until smooth.To pot, add cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil and cook until thickened.Add fresh vegetables, cooked chicken and cilantro.Simmer about 10 minutes.Stir in bok choy until just wilted. (if using the shrimp, add to soup pot at this point, heating just until opaque)Serve and enjoy.Number of Servings: 20Recipe submitted by SparkPeople user CADMENTR.

The nutritional information for Low-sodium Hot and Sour soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 156.7

• Total Fat: 7.2 g
• Cholesterol: 35.4 mg
• Sodium: 148.4 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 2.0 g
• Protein: 12.9 g

The dietary needs meet for Low-sodium Hot and Sour soup is Low Carb