Hot & Sour Soup

Hot & Sour Soup - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (497 g)

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.

Nutritional analysis per serving: Calories 120; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 10% DV; Calcium 10% DV; Iron 6% DV; Potassium 4% DV; Vitamin B12 60% DV; Copper 45% DV; Pantothenate 40% DV.