Know what’s on your plate
Hot and sour soup
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 39 kcal —
- Protein 2.6 g 5%
- Carbohydrate 3.9 g 1%
- Fat 1.2 g 2%
- Saturated fat 0.2 g 1%
- Fibre 0.5 g 2%
- Sugars 0.4 g —
- Sodium 376 mg 16%
- Cholesterol 21 mg 7%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.39 mg 3%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.51 mg 3%
- Vitamin B6 0.06 mg 4%
- Folate (B9) 8 µg 2%
- Vitamin B12 0.1 µg 4%
- Choline 39.9 mg 7%
Minerals
- Calcium 19 mg 1%
- Iron 0.64 mg 4%
- Magnesium 9 mg 2%
- Phosphorus 32 mg 3%
- Potassium 55 mg 1%
- Zinc 0.22 mg 2%
- Copper 0.03 mg 3%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 39 | 2.6 g | 3.9 g | 1.2 g |
| 1 × 1 cup | 245 g | 96 | 6.3 g | 9.4 g | 3 g |
| 2 × 1 cup | 490 g | 191 | 13 g | 19 g | 5.9 g |
| ½ × 1 cup | 122.5 g | 48 | 3.2 g | 4.7 g | 1.5 g |
| 3 × 1 cup | 735 g | 287 | 19 g | 28 g | 8.9 g |
| 4 × 1 cup | 980 g | 382 | 25 g | 38 g | 12 g |
Similar foods
Questions about Hot and sour soup
What goes into hot and sour soup?
Common ingredients include stock, tofu, bamboo shoots, wood ear mushrooms, egg and sometimes pork. Chinese black vinegar brings the sourness, while white pepper gives the characteristic heat.
How do you make hot and sour soup at home?
Simmer sliced mushrooms, bamboo shoots and tofu in stock until tender, then season with soy sauce, Chinese black vinegar and white pepper. Stir in a little cornflour mixed with cold water to thicken, and pour in beaten egg in a thin stream while stirring.
How can you make hot and sour soup vegetarian?
Use vegetable stock and leave out pork; tofu and mushrooms make it satisfying. Check that the soy sauce and other seasonings contain no fish or meat ingredients.
How should you store leftover hot and sour soup?
Cool it promptly and refrigerate in a covered container; eat it within three days. Reheat until steaming throughout, stirring well, as the thickened soup can settle.
What should you serve with hot and sour soup?
Serve it as a starter before a meal of rice, noodles or stir-fried vegetables. It also goes well with dumplings, though a bowl with tofu and egg can be filling on its own.
What can you use instead of Chinese black vinegar in hot and sour soup?
Use rice vinegar for a lighter, less malty sourness, or a small amount of cider vinegar if that is what you have. Add it gradually and taste, since neither has quite the same depth as Chinese black vinegar.
Why is it called hot and sour soup?
The name describes its defining contrast: heat, usually from white pepper, and sourness from vinegar. The balance and ingredients vary between versions, but both flavours should be noticeable.
How much hot and sour soup is a typical serving?
A typical serving is about 233 g, roughly one small bowl. If it is a starter before other dishes, you may want a smaller portion.
Source: FNDDS (USDA) 28340750 · per 100 g · carbohydrate per EU label, fibre excluded
