Hot & Sour Soup

Name: Hot & Sour Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 1.75 cup servings, 4 serving(s)
Ingredients: 5 dried shiitake mushrooms (about 1/4 ounce); 5 dried wood ear mushrooms (about 1/4 ounce); 32 ounces vegetable broth (fat-free, less-sodium); 2 1/4 cups water, divided; 1 tablespoon fresh ginger, minced and peeled; 1 teaspoon garlic, minced; 1/4 cup rice vinegar; 1 tablespoon low sodium soy sauce; 1/2-1 teaspoon fresh ground black pepper; 1/2 lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat); 2 1/2 tablespoons cornstarch; 4 large egg whites, lightly beaten; 1/2 cup green onion, chopped; 1/4 cup fresh cilantro, minced; 1 teaspoon dark sesame oil; chili oil (optional)

Submitted by Sayster

"From Cooking Light. Serving size = 1.75 cups. Per serving: 158 cals"

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Ready In:: 40mins
Ingredients:: 16
Yields:: 4 1.75 cup servings
Serves:: 4

ingredients

5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
32 ounces vegetable broth (fat-free, less-sodium)
2 ¹⁄₄ cups water, divided
1 tablespoon fresh ginger, minced and peeled
1 teaspoon garlic, minced
¹⁄₄ cup rice vinegar
1 tablespoon low sodium soy sauce
¹⁄₂ - 1 teaspoon fresh ground black pepper
¹⁄₂ lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat)
2 ¹⁄₂ tablespoons cornstarch
4 large egg whites, lightly beaten
¹⁄₂ cup green onion, chopped
¹⁄₄ cup fresh cilantro, minced
1 teaspoon dark sesame oil
chili oil (optional)

directions

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.
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.
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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RECIPE SUBMITTED BY

Sayster

I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.

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