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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Hot and Sour Szechuan Soup Recipe

Recipe by Roberta L. Duyff, MS, RD, FADA, CFCS

Mushrooms for hot and sour szechuan soupBoth hot and sour, this traditional Chinese soup is a unique balance and contrast of flavor: the crisp texture of vegetables and the smoothness of tofu; the umami of mushrooms and sourness of vinegar; the rich color from the mushrooms and soy sauce with the spark of green onion garnish; and served as a hot and hearty main dish soup or starter.

Ingredients

4 ounces lean pork, cut in thin 1-inch strips*
1 teaspoon plus 2 tablespoons cornstarch, divided
2 teaspoons sugar
1 teaspoon plus 1 tablespoon less-sodium soy sauce, divided
4 cups (32 ounces) low sodium chicken broth
8 ounces firm or extra firm tofu, drained and diced
8 ounces thinly-sliced shiitake mushrooms **
1 8-ounce can sliced bamboo shoots, drained
1 medium carrot, shredded
2 tablespoons water
1 large egg, well beaten

2 tablespoons rice wine vinegar
2 teaspoons sesame oil
Salt and pepper, to taste
1 green onion, finely chopped
2 teaspoons shredded fresh gingerroot (optional)

Directions

  1. Combine pork with 1 teaspoon cornstarch, sugar and 1 teaspoon soy sauce in a medium bowl. Mix well; set aside for about 15 minutes while preparing other ingredients.
  2. Bring chicken broth to a boil in a medium saucepan. Add pork, tofu, mushrooms, bamboo shoots and carrot. Cover; return to a boil.
  3. Meanwhile combine remaining 2 tablespoons cornstarch and water in a small bowl. Blend well to dissolve cornstarch and remove lumps. Add cornstarch mixture to broth as it boils, stirring gently until slightly thickened.
  4. Slowly drizzle the egg into thickened broth, allowing the egg to set into fine strands, about 30 seconds. Gently mix in remaining 1 tablespoon soy sauce, vinegar and sesame oil. Season with salt and pepper to taste.
  5. To serve, ladle soup into individual bowls. Top with green onion and gingerroot, if desired.

Cooking Notes

* Shrimp and/or ham may be substituted for some or all the pork. Or, eliminate the pork to make this a meatless soup.

** If available, 3 ounces dried Chinese mushrooms, such as wood ears, may be used instead. Soak in warm water, drain and cut in strips with hard stems removed.

Nutrition Information

Serving size: 2 cups
Serves 4

Calories: 260; Calories from fat: 100
Total fat: 12g; Saturated fat: 2.5g; Trans fat: 0g
Cholesterol: 70mg; Sodium 300mg
Total carbohydrate: 20g; Dietary fiber: 4g; Sugars: 5g
Protein: 24g