Hot and Sour Soup

pinit

Ingredients:

  • 1 Tbsp. coconut oil
  • 8 oz. shiitake mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, peeled, finely chopped
  • 1 tsp. red chili paste (like sambal oelek)
  • ½ tsp. crushed red pepper
  • ½ cup canned sliced bamboo shoots
  • ¼ cup reduced-sodium soy sauce
  • 4 cups low-sodium organic vegetable broth
  • 14 oz. firm tofu, cut into 1-inch cubes
  • ¼ cup rice vinegar
  • 2 Tbsp. cornstarch
  • 1 large egg, lightly beaten
  • 6 fresh cilantro sprigs, leaves removed, stems discarded

Directions:

  1. Heat oil in large skillet over medium-high heat.
  2. Add mushrooms; cook, stirring frequently, for 2 to 3 minutes.
  3. Add garlic, ginger, chili paste, red pepper, and bamboo shoots; cook, stirring frequently, for 1 to 2 minutes.
  4. Add soy sauce and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 minutes.
  5. Add tofu; cook for 2 to 3 minutes.
  6. Combine vinegar and cornstarch in a small bowl; mix until smooth.
  7. Add cornstarch mixture to soup; cook, stirring constantly, for 3 to 4 minutes, or until soup thickens. Remove from heat.
  8. Slowly add egg to soup, stirring constantly, so that egg cooks and forms threads.
  9. Evenly divide soup between 6 serving bowls; garnish with cilantro. 

Nutritional Information:

(per serving, 1/6 recipe, 1 ½ cups)

  • Calories: 140
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Cholesterol: 31 mg
  • Sodium: 473 mg
  • Carbohydrate: 12 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Protein: 9 g

Hot and Sour Soup

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *