Friday, December 10, 2010

Hot and Sour Soup

This is that soup that you have as a starter in the Chinese restaurant, or at least my take on that. Spicy, sour and tasty! The combo of steamy broth infused with fresh ginger is especially great when you aren't feeling well, the spice really clears the sinuses too. You can substitute out the chicken broth with vegetable broth to make this vegetarian if you prefer. We enjoyed ours alongside some tasty vegetable spring rolls. Enjoy!

Recipe: (serves 4)
4 cups Low Sodium Chicken Broth (or substitute Vegetable broth)
4 cups water
2 tablespoons Low Sodium soy sauce
1/2 teaspoon crushed red pepper flakes (optional)
8-10 ounces Cremini mushrooms, sliced
3 tablespoons rice vinegar
2 tablespoons corn starch
1 large egg, lightly beaten
1/2 package firm tofu, drained and cubed
1/2 teaspoon finely grated fresh ginger
3 scallions, diced for garnish

1) In a large soup pot, combine broth, soy sauce, crushed red pepper flakes and 4 cups of water. Bring to a boil over medium heat. Add mushrooms; reduce heat and simmer until tender, about 10 minutes.

2) In a small bowl, whisk together 3 tablespoons vinegar with 2 tablespoons cornstarch. Add mixture to the soup pot, simmer, stirring until the soup is slightly thickened, about 1 minute.

3) Add lightly beaten egg SLOWLY alittle at a time through a slotted spoon, stirring to form ribbons. Stir in tofu and grated ginger. Remove from the heat and let stand covered about 5 minutes. Serve in small soup bowls garnished with scallions. This goes great with spring rolls.

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