Monday, December 19, 2011

Meatless Monday...Hot and Sour Soup

One of my favorite parts about getting Chinese food is the hot and sour soup.  It gets its flavor from garlic, ginger, rice vinegar, bamboo shoots, and egg.  The tofu soaks up all of the wonderful flavors and adds a bit of protein to the soup. 
Some varieties of hot and sour soup include pork, but I prefer it with just the tofu, especially on Meatless Monday. 

I love ordering it out, but I can only imagine that the sodium content of a small bowl is out of this world.  My version is super easy to make and really hits the spot.  I added a few extra veggies so it isn't a direct replica of the soup, but I think they add to the dish.  Make this soup as a starter for a meal or a light lunch. If you add noodles (rice noodles or lo mein) then it would be a more substantial meal. 

Hot and Sour Soup
Serves 6


1 Tbsp sesame oil
3 cloves garlic, minced
1 Tbsp minced ginger
1/2 cup onion, sliced thin
1/2 cup grated carrots
1/2 cup sliced bamboo shoots
1/2 cup mushrooms, sliced *preferably Shitake
8 cups of reduced-sodium vegetable broth
2 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 package of silken tofu
1/8 tsp crushed red pepper
Pepper, to taste
2 large eggs
2 Tbsp cornstarch


Heat oil in a large saucepan over medium heat.  Add garlic and ginger and cook for 1 minute.  Add the rest of the ingredients except the egg and cornstarch.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Crack and scramble the eggs in a small bowl, drop into the soup and stir immediately.  Add the cornstarch and stir until combined.  Allow to simmer for 5 minutes and serve hot.

Nutrition facts: 1.5 cups of soup
98 calories, 7 g carbohydrates, 5 g protein, 5 g fat, 2 g fiber, 217 mg sodium.

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