Low Sodium Authentic Chinese Hot and Sour Soup
Experience the bold and satisfying flavors of **Low Sodium Authentic Chinese Hot and Sour Soup**, a healthier twist on the classic takeout favorite. Packed with tender cubes of tofu, earthy shiitake mushrooms, crisp bamboo shoots, and fragrant aromatics like fresh ginger and garlic, this soup delivers irresistible depth without the excess sodium. A tangy balance of white vinegar and low sodium soy sauce pairs beautifully with the gentle heat from white pepper, while ribbons of silky egg and a touch of toasted sesame oil add a comforting richness. Thickened to perfection with a cornstarch slurry and garnished with fresh scallions, this dish is easy to make in just 45 minutes and perfect for serving as a nourishing appetizer or light main course. Indulge in authentic Chinese flavors tailored for a low-sodium lifestyle!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 cups Vegetable stock (low sodium)
- 1 block Firm tofu, cubed
- 1 cup Shiitake mushrooms, sliced
- 0.5 cup Bamboo shoots, julienned
- 1 medium Carrot, julienned
- 0.25 cup White vinegar
- 3 tablespoons Soy sauce, low sodium
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water
- 0.5 teaspoon White pepper
- 1 teaspoon Toasted sesame oil
- 1 large Egg, beaten
- 3 tablespoons Scallions, chopped
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
Instructions
In a large pot, heat the vegetable stock over medium heat. Add the sliced shiitake mushrooms, julienned bamboo shoots, and julienned carrot. Allow to simmer for 5 minutes until the vegetables start to soften.
Add the cubed tofu to the pot, followed by the minced ginger and garlic. Stir to combine and let simmer for another 5 minutes.
In a bowl, mix together the white vinegar and low sodium soy sauce. Pour the mixture into the pot with the soup.
In a small bowl, mix the cornstarch with cold water to create a slurry. Pour this into the soup and stir well. Allow the soup to thicken over the next few minutes.
Stir in the white pepper and toasted sesame oil for added flavor.
Slowly pour the beaten egg into the soup while stirring constantly to create ribbons of egg.
Taste the soup and adjust seasoning as needed. Remember, this is a low sodium recipe, so avoid adding salt if possible.
Serve the hot and sour soup hot, garnished with chopped scallions. Enjoy your low sodium authentic Chinese hot and sour soup!
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
