Hot and sour soup
- Number of Servings: 6
Ingredients
2 oz dried shiitaki mushrooms3 cups water3 14.5 cans low sodium chicken broth1/2 a block of firm tofu3 tbsp low sodium soy sauce4 tbsp rice vinegar (not seasoned)2 tbsp corn starch1/4 to 1/2 tsp red pepper flakes2 large eggs, beaten well2 tbsp fresh ginger, grated3 scallions, sliced finely
Makes 6 1.5-cup servings
Cut tofu into 1/4 cubes and drain on paper towel while prepping the rest of the soup.
Put the mushrooms in a bowl and add enough boiling water to cover them. Put a plate on top to make sure they're all submerged. Let sit for 30 minutes then drain the mushrooms through a fine sieve - being sure to save the flavorful water they were soaking in. Slice the mushrooms and set aside.
In a large stock pot, combine broth, soy sauce, pepper flakes, mushroom water and enough water to bring mixture to six cups. Add mushrooms and cabbage and simmer for 20 minutes.
Mix the rice vinegar and cornstarch in a small bowl; add to soup and stir over medium heat until soup thickens. Add beaten eggs while stirring slowly to create little egg ribbons.
Remove soup from heat, add tofu, cover and let sit for three minutes. Squeeze the juice from the fresh ginger into the soup (discard the solids). Stir and serve topped with scallions.
Number of Servings: 6
Recipe submitted by SparkPeople user EMI101908.
Cut tofu into 1/4 cubes and drain on paper towel while prepping the rest of the soup.
Put the mushrooms in a bowl and add enough boiling water to cover them. Put a plate on top to make sure they're all submerged. Let sit for 30 minutes then drain the mushrooms through a fine sieve - being sure to save the flavorful water they were soaking in. Slice the mushrooms and set aside.
In a large stock pot, combine broth, soy sauce, pepper flakes, mushroom water and enough water to bring mixture to six cups. Add mushrooms and cabbage and simmer for 20 minutes.
Mix the rice vinegar and cornstarch in a small bowl; add to soup and stir over medium heat until soup thickens. Add beaten eggs while stirring slowly to create little egg ribbons.
Remove soup from heat, add tofu, cover and let sit for three minutes. Squeeze the juice from the fresh ginger into the soup (discard the solids). Stir and serve topped with scallions.
Number of Servings: 6
Recipe submitted by SparkPeople user EMI101908.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 3.3 g
- Cholesterol: 70.8 mg
- Sodium: 762.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.4 g
- Protein: 6.7 g
Member Reviews