Low Fat, Low Calorie Hot and Sour Soup


Move over chicken noodle, the new cure for winter colds has arrived! Many people believe that hot and sour soup is far better for curing what ails you (including sore throats, body aches, and the common cold) than our old standby chicken noodle. Now I’m not quite ready to give up my chicken noodle soup just yet, but I will certainly be adding this soup to my rotation of “chilly weather meals”. This is a warm, delicious hot and sour soup, just like you would get from your favorite Chinese restaurant, only with far fewer calories, and far less fat. Give it a try this weekend – even if you’re not feeling under the weather- it is a wonderfully filling, comforting, and satisfying meal.

8 cups low-sodium, fat free chicken broth

1/4 cup cornstarch

3 tablespoons water

1 cup green cabbage or bok choy, thinly sliced

1 cup fresh shiitake, cloud ear, or other mushrooms, sliced

1/2 cup (about 6) green onions (scallions), chopped

2 tablespoons reduced-sodium soy sauce

2 tablespoons fresh ginger, minced or grated

1/2 lb cubed firm reduced fat tofu, or diced shrimp, or cooked shredded chicken

1 cup white wine vinegar (or to taste)

1 tablespoon black pepper (or to taste)

2 eggs, lightly beaten (or an egg substitute equivalent to 2 eggs)

1 teaspoon toasted sesame oil

Bring the broth to a boil in a large stockpot over high heat. Meanwhile, mix the cornstarch with the water in a small bowl until fully dissolved, and set aside.

Once the broth is boiling, add the cabbage, mushrooms, 1/2 of the green onions, soy sauce, and ginger. When the broth mixture returns to a boil after adding the vegetables, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu (or shrimp or cooked chicken), vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce the heat to a simmer, and slowly drizzle the egg (or egg substitute) into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and sprinkle with remaining green onions to serve.


Makes 4 (large) main dish servings, or 8 side servings. Per main dish serving: 221 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 20 g carbohydrates, 4 g fiber, 0 g added sugar, 16 g protein, 297 mg sodium, 13 mg cholesterol

1 comment
  1. This soup is delicious, and easy! I will definitely add it to my fall/winter soup collection. I used store bought classic coleslaw mix for the cabbage to make it even easier. I liked the addition of the carrots that came with the cabbage.

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