Hot and Sour Soup Meal

Calorie.Less.Cooking's picture

Dec. 28, 2011


Whole chicken breasts 4 Medium , skinned, boned & split
Soy sauce 4 Tablespoon
Water 6 Cup (96 tbs)
White pepper 3/4 Teaspoon , finely ground
White wine vinegar 3 Tablespoon
Chinese pea pods 1/4 Pound
Red pepper 1 Medium , cut into thin strips
Canned bamboo shoots 8 Ounce , drained (1 can)
Chicken bouillon cubes 2
Firm tofu 1 Pound , cut into bite
Corn starch 1/4 Cup (4 tbs)
Eggs 2
Green onion 1 Large , thinly sliced



1) Cut the chicken into 1/8 inch slices.


2) Take a bowl and stir chicken slices in it with 1 tablespoon soy sauce.

3) Take a Dutch oven and heat oil in it. Add chicken slices and cook for about 3 minutes or until tender.

4) Remove chicken from pan. Add remaining soy sauce to the pan.

5) Add the next 7 ingredients and bring the mixture to a boil, stirring frequently.

6) Reduce heat to low and simmer for about 10 minutes or until vegetables become tender.

7) Add tofu and chicken. Bring mixture to a boil over medium heat.

8) Take a small bowl and combine cornstarch with water. Stir to form a smooth paste.

9) Gradually add the mixture to the simmering soup. Keep stirring.


10) Sprinkle the soup with green onion and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 327Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1470 mg61.25%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet