Hot and Sour Soup
Hot and Sour Soup
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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