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.