Hot and Sour Soup (Betty Foo; Hunan Restaurant) Recipe

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Hot and Sour Soup (Betty Foo; Hunan Restaurant)
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Ingredients
19
Count
Nutrition
295
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Clean the dried day lilies, soak them in warm water for about 20 minutes.
  2. Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise.
  3. Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth - don't soak or wash!
  4. Bring the chicken broth to a boil and then add the pork (or vegetarian alternative - see below), skimming the surface of any fat.
  5. Cook the pork for 3-4 minutes, until the broth comes to a boil again.
  6. Add the tofu, mushroom pieces, bamboo shoots, and day lilies.
  7. Let the pot return to a boil, then reduce heat to maintain a low boil.
  8. Add the soy sauce, spices, vinegar, salt and sugar.
  9. Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the sour and salt for balance.
  10. Mix the corn starch and water to create a paste for thickening.
  11. Add the corn starch mixture slowly, stirring constantly.
  12. Drizzle the beaten eggs in slowly while stirring, so that you get strings of egg.
  13. Turn off the heat.
  14. Presentation - ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.
  15. Comments on ingredients & substitutions:.
  16. Dried lily pods and wood ears (also called tree ears , black fungus or Hu Bei ) available in most oriental markets.
  17. Chicken stock - use home made or a low sodium canned variety. For Vegetarians use a Vegetarian Chicken stock or a Vegetable Stock.
  18. Pork - For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos.
  19. Soy sauce - Betty uses regular soy sauce - if using a lite soy variety, you may have to adjust the amount of salt to taste.
  20. Vinegar - the vinegar is the essence of the sour aspect of this soup, and distilled white vinegar gives you the strongest taste; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) or add extraneous flavors.
  21. Garlic - garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.
  22. Sesame oil - adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.61 Kcal (1233 kJ)
Calories from fat 211.52 Kcal
% Daily Value*
Total Fat 23.5g 36%
Cholesterol 75.91mg 25%
Sodium 2722.23mg 113%
Potassium 496.96mg 11%
Total Carbs 7.37g 2%
Sugars 1.56g 6%
Dietary Fiber 0.85g 3%
Protein 11.64g 23%
Vitamin C 18.1mg 30%
Iron 1.8mg 10%
Calcium 109.7mg 11%
Amount Per 100 g
Calories 74.65 Kcal (313 kJ)
Calories from fat 53.59 Kcal
% Daily Value*
Total Fat 5.95g 36%
Cholesterol 19.23mg 25%
Sodium 689.75mg 113%
Potassium 125.92mg 11%
Total Carbs 1.87g 2%
Sugars 0.4g 6%
Dietary Fiber 0.22g 3%
Protein 2.95g 23%
Vitamin C 4.6mg 30%
Iron 0.4mg 10%
Calcium 27.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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