Hot and Sour Soup

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 21%
  • Fat: 3.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.1g
  • Carbohydrate: 20.3g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 770mg
  • Calcium: 44mg

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)

Preparation

  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.
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