Hot and Sour Soup Nutrition Facts: Complete Breakdown

A standard 1-cup (240ml) serving of restaurant-style hot and sour soup contains approximately 70-100 calories, 2-4g protein, 8-12g carbohydrates, 1-3g fat, and 800-1,200mg sodium. The soup provides moderate protein from tofu and pork, but its high sodium content is the primary nutritional concern for regular consumption.

Hot and Sour Soup: Complete Nutritional Profile

Hot and sour soup, a staple in Chinese cuisine, offers a complex nutritional profile that varies significantly based on preparation method and ingredients. Understanding the complete hot and sour soup nutrition facts helps you make informed dietary choices whether ordering at restaurants or preparing it at home.

Detailed Nutritional Breakdown

The nutritional composition of hot and sour soup depends on specific ingredients and preparation techniques. Traditional versions contain bamboo shoots, wood ear mushrooms, tofu, egg, and often pork or chicken, all suspended in a vinegar-based broth thickened with cornstarch. This combination creates a unique nutritional profile that differs substantially from clear broths or creamy soups.

Nutrient	Per 1 Cup (240ml)	% Daily Value*
Calories	70-100	4-5%
Total Fat	1-3g	2-4%
Saturated Fat	0.5-1.5g	3-8%
Cholesterol	10-25mg	3-8%
Sodium	800-1,200mg	35-52%
Total Carbohydrates	8-12g	3-4%
Dietary Fiber	1-2g	4-7%
Sugars	1-3g	-
Protein	2-4g	4-8%

*Percent Daily Values based on a 2,000 calorie diet. Values may vary based on specific recipe and portion size.

Sodium Content: The Primary Nutritional Consideration

When examining hot and sour soup nutrition facts per serving, sodium content represents the most significant nutritional factor. Most restaurant versions contain between 800-1,200mg of sodium per cup, which constitutes 35-52% of the recommended daily maximum (2,300mg). This high sodium level primarily comes from soy sauce, broth bases, and added salt.

For individuals monitoring sodium intake due to hypertension or other health conditions, this represents a substantial portion of daily allowance in a single serving. The American Heart Association recommends no more than 1,500mg of sodium daily for optimal heart health, meaning one serving of restaurant hot and sour soup could exceed half this limit.

Homemade vs. Restaurant Nutrition Comparison

Understanding the difference between homemade hot and sour soup nutrition facts and restaurant versions reveals significant variations:

• Restaurant versions typically contain higher sodium (800-1,200mg), more thickeners, and sometimes MSG. Chains like Panda Express report 110 calories and 1,190mg sodium per serving.
• Homemade versions allow for sodium reduction (down to 400-600mg), increased vegetable content, and protein adjustments. Using low-sodium broth and reducing soy sauce can dramatically improve the nutritional profile.
• Vegan adaptations eliminate animal proteins but may require additional seasonings that affect sodium content.

Health Benefits and Considerations

Despite the sodium concern, hot and sour soup offers several nutritional advantages when prepared thoughtfully:

• Vinegar content may support digestion and blood sugar regulation
• Mushrooms and bamboo shoots provide dietary fiber and various micronutrients
• Low calorie density makes it suitable as a starter for weight management
• Protein sources (tofu, egg, lean meats) contribute to satiety

For those following specific dietary patterns, hot and sour soup nutrition facts for keto diets show it's generally not suitable due to carbohydrate content from cornstarch and bamboo shoots. However, modified versions with alternative thickeners could potentially fit into more flexible low-carb approaches.

Creating Healthier Hot and Sour Soup

You can significantly improve the nutritional value of hot and sour soup with these evidence-based modifications:

1. Reduce sodium by 30-50% through low-sodium broth and measured soy sauce
2. Increase vegetable content with extra mushrooms, bamboo shoots, and shredded cabbage
3. Boost protein by adding more tofu or lean pork strips
4. Use arrowroot instead of cornstarch for thickening to reduce carbohydrate impact
5. Add ginger and garlic for additional anti-inflammatory benefits

These adjustments maintain the signature hot and sour flavor profile while creating a more balanced dish that better aligns with modern nutritional guidelines. The modified version would contain approximately 60-80 calories, 3-5g protein, 6-9g carbohydrates, and 400-600mg sodium per serving.

Practical Dietary Integration

When considering hot and sour soup nutrition facts for weight loss, the soup's low calorie count makes it an excellent starter. However, its moderate carbohydrate content (8-12g per serving) means it should be balanced with other low-carb components in a complete meal.

For individuals with diabetes, the soup's glycemic impact is relatively low due to minimal simple sugars, but the cornstarch content requires monitoring as part of overall carbohydrate intake. Pairing with protein-rich main dishes can help stabilize blood sugar response.

How many calories are in a typical serving of hot and sour soup?

A standard 1-cup (240ml) serving of restaurant-style hot and sour soup contains approximately 70-100 calories. Homemade versions can be slightly lower at 60-80 calories when prepared with reduced oil and sodium-conscious ingredients.

Why is hot and sour soup so high in sodium?

Hot and sour soup contains high sodium levels (800-1,200mg per cup) primarily from soy sauce, broth bases, and added salt. Traditional preparation methods rely on these ingredients for flavor development, resulting in significant sodium content that can exceed 50% of the recommended daily limit in a single serving.

Is hot and sour soup good for weight loss?

Hot and sour soup can be a beneficial addition to weight loss diets due to its low calorie density (70-100 calories per cup) and ability to promote satiety. However, its high sodium content may cause temporary water retention. For best results, choose or prepare lower-sodium versions and consume as a starter rather than a main course.

What are the main protein sources in hot and sour soup?

Traditional hot and sour soup contains moderate protein (2-4g per cup) primarily from tofu, shredded pork or chicken, and egg threads. Vegetarian versions rely solely on tofu for protein, while vegan adaptations use only plant-based protein sources. Adding extra tofu or lean meats can increase the protein content to 5-7g per serving.

Can I make hot and sour soup lower in carbs?

Yes, you can reduce the carbohydrate content of hot and sour soup by replacing cornstarch with arrowroot powder (using 25% less), increasing vegetable content while reducing bamboo shoots, and omitting any added sugars. These modifications can lower the carb count from 8-12g to 5-8g per serving while maintaining the signature texture and flavor profile.