Jellyfish in hot and sour soup
Jellyfish in hot and sour soup is a classic Chinese appetizer featuring crisp, shredded jellyfish in a tangy, spicy broth. The soup typically includes ingredients like wood ear mushrooms, tofu, bamboo shoots, and egg ribbons, all flavored with vinegar, white pepper, and chili oil. It is a staple in Chinese cuisine, particularly in Cantonese and Sichuan culinary traditions.
🍽️ Nutrition at a glance
This dish is relatively low in calories, fat, and carbohydrates, with the jellyfish providing a unique source of protein and collagen. It is a good source of minerals like iodine and selenium, and a typical serving contains roughly 80-120 kcal.
Nutrition breakdown
| Calories | 95 kcal |
| Protein | 5 g |
| Carbs | 8 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iodine | 45 mcg |
| Selenium | 12 mcg |
| Potassium | 180 mg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
| Vitamin B12 | 0.3 mcg |
| Collagen | Significant amount |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jellyfish is prized in Chinese cuisine for its unique crunchy texture rather than its flavor, making it a textural star in the soup. Nutritionally, it is a rare low-calorie, high-protein food that is also a notable source of collagen, which is sought after for skin and joint health.
