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Hot and Sour Mushroom Soba Soup

 
Hot and Sour Mushroom Soba Soup
14

Hot and Sour Mushroom Soba Soup recipe

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

4 cups chicken broth, low salt
canned
1 cup mushrooms
thinly sliced
¼ cup bamboo shoots
sliced
1 teaspoon soy sauce, sodium reduced
¼ teaspoon white pepper
*
2 tablespoons cornstarch
3 tablespoons water
warm
3 tablespoons rice vinegar
cup scallions, spring or green onions
thinly sliced
1 pound soba noodles
cooked to serve
*

Directions

Place chicken broth, mushrooms and bamboo shoots in saucepan.

Bring to boil, reduce heat and simmer 5 minutes.

Bring to a boil.

Mix the cornstarch with the warm water.

Add cornstarch mixture and stir a few seconds until thickened.

Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion and bean sprouts if desired.

Serve immediately with soba noodles.

Note: Other vegetables can be used in this recipe, such as broccoli, or Chinese broccoli, other kind mushrooms.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 14222% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 286mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 41g
Vitamin A 4% Vitamin C 3%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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