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Hot and Sour Soup

Randy Mayor
Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 5 dried shiitake mushrooms (about 1/4 ounce)
  • 5 dried wood ear mushrooms (about 1/4 ounce)
  • 1 (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 2 1/4 cups water, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 cup rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
  • 2 1/2 tablespoons cornstarch
  • 4 large egg whites, lightly beaten
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon dark sesame oil
  • Chili oil (optional)

Nutrition Information

  • calories 158
  • caloriesfromfat 21 %
  • fat 3.8 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.1 g
  • carbohydrate 20.3 g
  • fiber 6.5 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 770 mg
  • calcium 44 mg

How to Make It

  1. Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

  2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

  3. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.