One of my family’s favorite soups is HOT & SOUR. Not only does it have an appealing kick, but I love that you can eat a lot of it with almost no calories. Yay! When I start my meal with a big bowl, it takes the edge off my hunger so I don’t inhale half a dozen eggrolls.

Added bonus:  HOT & SOUR SOUP is fast and easy!  Who doesn’t love that?!

HOT & SOUR SOUP – makes about 7 cups

• 6 cups vegetable stock (homemade or purchased)
• 9 oz (1 cup) fresh shiitake mushrooms
• 8 oz canned bamboo shoots
• 1 block extra-firm tofu
• 1 tsp ground white pepper
• 2 T tomato paste
• 1¼ tsp fresh grated ginger, or 1/2 tsp powdered
• 1 garlic clove, pressed
• 1 T sesame oil
• 2 T rice vinegar
• 4 T soy sauce
• 1 egg
• 3 T + 1/2 tsp cornstarch, divided
• 3 T + 1 tsp water, divided
• 2 scallions, sliced thin

Thoroughly wash shiitakes, discard stems, then cut into 1″-ish pieces. Cut bamboo shoots in half widthwise, then into slivers lengthwise. Press out excess liquid from tofu, then cut into 1/2″ cubes. Bring vegetable stock to a boil.  Add in mushrooms and bamboo shoots. Simmer for 5 minutes. In a small bowl stir together 3 T cornstarch and 3 T water. Stirring stock, pour in slurry (cornstarch/water mix). Add in tofu, white pepper, tomato paste, ginger, garlic, sesame oil, soy sauce, and scallions.Simmer 5-10 minutes. In a small bowl whisk together the egg, 1/2 tsp cornstarch, and 1 tsp water. Turn off heat. VERY SLOWLY drizzle in the egg in a thin stream, going in all directions. Turn the heat on again and whisk gently to break up egg strands. Serve.