Chinese Hot and Sour Soup |
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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 5 |
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Serve this soup as a light meal, or pair it with Shrimp Fried Rice with Edamame. Ingredients:
3 cups fat-free, less-sodium chicken broth |
1 tablespoon low-sodium soy sauce |
1 1/2 teaspoons chili garlic sauce (such as lee kum kee) |
1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced |
1/2 (16-ounce) package firm tofu, drained and cubed |
1/4 cup drained sliced bamboo shoots, cut into julienne strips |
1/4 cup rice wine vinegar |
1/4 teaspoon ground white pepper |
1/4 cup water |
1 1/2 tablespoons cornstarch |
1 large egg, lightly beaten |
1 teaspoon sesame oil |
sliced green onions (optional) |
Directions:
1. Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
2. Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.
3. Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.
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