Sam's Sweet-And-Hot Soup

Ingredients

• 8 cups chicken broth
• ⅓ cup sugar
• 4 cups vinegar, preferably molasses vinegar
• 1 tablespoon salt
• 3 tablespoons finely ground black pepper
• 3 tablespoons black soy sauce
• ½ cup cornstarch
• ½ pound squid, cleaned and sliced into matchsticks
• 1 pound shrimp, cleaned, deveined and diced
• 1 cake tofu, sliced into 1/4-inch cubes
• 1 cup bamboo shoots, drained and sliced into matchsticks
• 1 cup shiitake mushrooms, sliced thinly
• 2 egg whites
• ¼ teaspoon dark sesame oil
• 2 scallions, minced

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    266 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 23 grams protein; 164 milligrams cholesterol; 1637 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 appetizers

Preparation

1. Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
2. Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.

10 minutes