Hot and Sour Soup

Hot and Sour Soup

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Ingredients
  

  • 5 dried shiitake mushrooms
  • 5 dried wood ear mushrooms
  • 32 oz. fat-free vegetable broth
  • 2 1/4 cups water divided
  • 1 Tbsp fresh ginger minced and peeled
  • 1 tsp minced garlic
  • 1/4 cup rice vinegar
  • 1 Tbsp soy sauce
  • 1/2 to 1 tsp freshly ground black pepper
  • 1/2 lb. firm or extra firm tofu drained and cut into 1/4-inch cubes
  • 2 1/2 Tbsp cornstarch
  • 4 large egg whites lightly beaten
  • 1/2 cup green onions chopped
  • 1/4 cup fresh cilantro minced
  • 1 tsp dark sesame oil
  • Chili oil optional

Instructions
 

  • Place mushrooms in a medium bowl and cover with boiling water.
  • Cover and let stand 10 minutes or until tender and drain. Thinly slice mushrooms and set aside.
  • Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat and bring to a boil.
  • Add mushrooms. Reduce heat, and simmer 5 minutes.
  • Add vinegar, soy sauce, pepper, and tofu and bring to a boil. Reduce heat, and simmer 5 minutes.
  • Combine remaining 1/4 cup water and cornstarch, stirring with a whisk.
  • Stir cornstarch mixture into broth mixture. Bring to a boil.
  • Reduce heat and simmer 3 minutes or until soup thickens slightly, stirring frequently.
  • Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat and stir in onions, cilantro, and sesame oil.
  • Drizzle with chili oil, if desired.
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