Sam's Sweet-And-Hot Soup
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 appetizers
- 8cups chicken broth
- ⅓cup sugar
- 4cups vinegar, preferably molasses vinegar
- 1tablespoon salt
- 3tablespoons finely ground black pepper
- 3tablespoons black soy sauce
- ½cup cornstarch
- ½pound squid, cleaned and sliced into matchsticks
- 1pound shrimp, cleaned, deveined and diced
- 1cake tofu, sliced into ¼-inch cubes
- 1cup bamboo shoots, drained and sliced into matchsticks
- 1cup shiitake mushrooms, sliced thinly
- 2egg whites
- ¼teaspoon dark sesame oil
- 2scallions, minced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
297 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 27 grams protein; 1272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
- Step 2
Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.
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