Oriental Spicy and Sour Soup

Oriental Spicy and Sour Soup

 Made  times
MARBALET 61

"This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 200 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  1. Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
  2. Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.
  3. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas (if using); cook for about 5 minutes or until thickened and bubbly.
  4. Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.

Reviews

5
Most helpful
Most positive
Least positive
Newest

I LOVED THIS RECIPE ALTHOUGH NO ONE IN MY FAMILY WAS NOT CRAZY ABOUT IT, THEY ARE NOT FANS OF EASTR INDIAN FOOD. i FOUND THAT i PREFERED THIS SOUP A LITTLE SMOOTHER AND I PUREED IT IN THE BLEND...

Turned out pretty good! But I did nix the peas and substituted it w/ mushrooms... learned couple cooking lessons there... oy. Just had to add more liquid ingredients to make up for the mushrooms...

A tasty quick and nutritional soup. I really liked the thickness added by the cornstarch. I added a little chili garlic sauce to crank up the heat a notch. Next time I'm chopping some garlic ...

Very good! And I don't like tofu! Well, at least I THOUGHT I didn't! I loved, loved, loved the snow peas, but the winner here was the broth! I am a huge fan of Pho noodle soup. I'll be trading o...

great recipe i halved the snow peas and used bamboo shoots instead of the water chestnuts

Other stories that may interest you