An Asian-inspired soup that will warm your insides on the coldest day, this hot and sour soup uses the classic technique of stirring egg in during the final phase of cooking to create thin ribbons of cooked egg. It’s a great soup to know how to make for any occasion, and it’s especially rejuvenating if you’ve got stuffed sinuses.
Tip: Chili oil is the classic condiment to serve with this soup. If you don’t have chili oil on hand, crushed red pepper flakes can be used to adjust the heat to taste.
Ingredients
- 1 (32 oz.) carton fat-free, less-sodium vegetable broth
- 2¼ cups water, divided
- 1 Tbsp. minced ginger
- 1 tsp. minced garlic
- 10 shiitake mushrooms, thinly sliced
- ¼ cup rice vinegar
- 1 Tbsp. low-sodium soy sauce
- Pepper to taste
- ½ lb. extra firm tofu, cubed
- 2½ Tbsp. cornstarch
- 4 egg whites, lightly beaten
- ½ cup chopped green onions
- ¼ cup minced fresh cilantro
- 1 tsp. dark sesame oil
Directions
- Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat. Bring to a boil and 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.
- Whisk cornstarch together with remaining ¼ cup water. Stir cornstarch mixture into broth mixture and simmer until soup thickens slightly, stirring frequently (3-5 minutes).
- 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.
Nutrition Facts
4 servings per container
Serving Size 497 g
| Amount per serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 0.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 350mg | 15% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 2.5g | 11% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 10g | ||
| Protein 10g | ||
| Vitamin D 2.5mcg | 10% | |
| Calcium 149.7mg | 10% | |
| Iron 1.4mg | 6% | |
| Potassium 220mg | 4% | |
| Vitamin A 276.2mcg | 30% | |
| Vitamin C 3.1mg | 4% | |
| Vitamin E 3.1mg | 20% | |
| Vitamin K 29.6mcg | 25% | |
| Thiamin 0mg | 0% | |
| Riboflavin 0.3mg | 15% | |
| Niacin 1.8mg | 15% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 22.5mcg | 6% | |
| Vitamin B12 1.4mcg | 60% | |
| Biotin 2.8mcg | 10% | |
| Chloride 56.1mg | 2% | |
| Pantothenate 1.5mg | 40% | |
| Phosphorus 141mg | 10% | |
| Iodine 18.4mcg | 10% | |
| Magnesium 20.5mg | 4% | |
| Zinc 0.6mg | 10% | |
| Selenium 10mcg | 20% | |
| Copper 0.4mg | 45% | |
| Manganese 0.2mg | 8% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 0mcg | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Water, Lite Firm Tofu (water, Organic Whole Soybeans, Soy Protein, Calcium Sulfate, Magnesium Chloride, Vitamin E Acetate, Vitamin A Acetate, Vitamin D2, Vitamin B12), Egg Whites, Rice Vinegar, Onion, Shiitake Mushrooms, Cornstarch, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Ginger, Sesame Oil, Cilantro, Garlic, Black Pepper.
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