Hot and Sour Soup
Ingredients
-
6
cups
chicken broth
-
½
inch
slice of fresh ginger
-
¼
cup
low sodium soy sauce
-
¼
cup
rice vinegar
-
½
teaspoon
hot sauce
-
1
cup
shiitake mushroom caps, thinly sliced
-
½
cup
bamboo shoots, thinly sliced
-
¼
cup
corn starch
-
2
eggs
beaten
-
16
ounces
extra firm tofu, drained and cut into ½ inch pieces
-
1
teaspoon
sesame oil
-
to taste
salt
-
to taste
pepper
-
¼
cup
green onions, sliced
Instructions
- Combine chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms, and bamboo shoots in a pot and bring to a simmer.
- Cook for 5 minutes until mushrooms are tender, then remove and discard the ginger.
- Whisk corn starch with ¼ cup cold water in a small bowl and add to the pot, stirring well.
- Cook for 1-2 minutes until the soup thickens.
- While stirring the soup in a circular motion, slowly pour in the beaten eggs.
- Add tofu, sesame oil, salt, pepper, and green onions. Cook for 2-3 minutes until the tofu is heated through.
- Serve garnished with more green onions if desired.
Nutrition Facts (estimated)
Servings
6
Calories
124
Total fat
4g
Total carbohydrates
11g
Total protein
10g
Sodium
688mg
Cholesterol
54mg
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