Hot and Sour Soup
Hot and sour low carb soup loaded with mushrooms, bamboo shoots, tofu and egg ribbons
Servings: 3
Ingredients
- 32 oz Low Sodium Vegetable Broth
- 8 oz Firm or Soft Tofu thinly sliced or cubed tofu
- 3-4 oz Shiitake Mushrooms thinly-sliced with stems removed
- ½ tsp Grated Ginger
- 3-4 oz Bamboo Shoots thinly sliced without any liquid if using canned
- 3 tbsp Rice Vinegar
- 3 tbsp Soy Sauce
- 3 tbsp Sriracha Sauce
- 3 tbsp Corn Starch
- 2 Eggs
- 1 tbsp Sesame Oil
- ¼ cup Finely Chopped Cilantro
- ¼ cup Finely Chopped Scallions
- ½ tsp Ground White Pepper
- ½ tsp Salt
Instructions
- Add vegetable broth, sliced shiitake mushrooms, thinly sliced bamboo shoots, rice vinegar, soy sauce, grated ginger and sriracha sauce in a large stock pot, and stir to mix well.
- Bring it to boil. Once boiling, let it simmer for 3-5 minutes.
- While the soup is simmering, mix 3 tbsp of corn starch in ¼ cup of water. Mix it very well so it is very smooth and there are no lumps.
- While soup is simmering, slowly add the corn starch mix and stir well.
- Bring the soup to boil again to make sure the corn starch is completely cooked.
- While soup is boiling, keep stirring it continuously in circular motion while adding beaten eggs slowly, this well cook the eggs right away and will make egg ribbons in the soup.
- Turn the heat down and stir in thinly sliced tofu, chopped cilantro and scallions. Mix well.
- Add one tbsp of sesame seed oil, ½ tsp of salt and ½ tsp of ground white pepper. Stir it well and add more vinegar, sriracha sauce, soy sauce, salt or pepper if needed. Serve it hot!
