SWEET AND SOUR SOUP RECIPES

SWEET-AND-SOUR CHICKEN SOUP RECIPE | MYRECIPES

Sweet-and-Sour Chicken Soup Recipe | MyRecipes image

Provided by Elizabeth J. Taliaferro

Yield 6 servings (serving size: 1 1/2 cups)

Number Of Ingredients 11

Ingredients

6 cups Low-Fat Chicken Stock
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
½ teaspoon bottled minced garlic
½ teaspoon salt
? teaspoon ground white pepper
1 (3 1/2-ounce) package shiitake mushrooms, stems removed and thinly sliced (about 1 1/2 cups thinly sliced shiitake mushroom caps)
2 cups shredded cooked chicken
2 cups thinly sliced spinach leaves
1?½ ounces somen (wheat noodles) or angel hair pasta, uncooked

Steps:

Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in chicken, spinach, and noodles; cook 5 minutes.

Nutrition Facts : Calories 138 calories, CarbohydrateContent 9.2 g, CholesterolContent 36 mg, FatContent 3.5 g, FiberContent 1.6 g, ProteinContent 17.4 g, SaturatedFatContent 0.9 g, SodiumContent 450 mg

SWEET AND SOUR CHRISTMAS FISH SOUP RECIPE | ALLRECIPES

Sweet and Sour Christmas Fish Soup Recipe | Allrecipes image

I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!

Provided by Justin

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups chicken stock
1 cup water
½ lemon, juiced
1 onion, sliced
3 cloves garlic, minced
1 teaspoon thinly sliced fresh ginger root
2 parsnips, peeled and thinly sliced
2 sprigs fresh thyme
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon honey, or to taste
1 pound walleye fillets, cut into pieces
¾ pound bean sprouts
5 leaves fresh basil, chopped
2 green onions, chopped
1 sprig fresh mint leaves for garnish

Steps:

Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

Nutrition Facts : Calories 235.2 calories, CarbohydrateContent 31 g, CholesterolContent 97.3 mg, FatContent 2 g, FiberContent 7.2 g, ProteinContent 26.4 g, SaturatedFatContent 0.4 g, SodiumContent 657.8 mg, SugarContent 13.9 g

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