Hot and Sour Soup - Joy Bauer

Name: Hot and Sour Soup - Joy Bauer
Ingredients: • 6 cups reduced-sodium vegetable broth; • ⅓ cup rice vinegar; • 2 tablespoons reduced-sodium soy sauce; • 1 teaspoon chili sauce, or more to taste for extra heat; • ½ teaspoon toasted sesame oil; • 1 teaspoon grated fresh ginger root (or ½ teaspoon ground ginger); • ½ teaspoon white pepper (or ground black pepper); • 1½ cups sliced shiitake mushrooms (3½-ounce package), stems removed; • 8 ounces extra-firm tofu, cubed into ½-inch pieces and well-drained; • ½ cup (4- to 5-ounce can) bamboo shoots, rinsed and drained; • 1 can (8 ounces) sliced water chestnuts, rinsed and drained; • 2 tablespoons cornstarch or arrowroot starch; • 2 tablespoons water; • 2 eggs, beaten; • 1 bunch scallions, finely sliced

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Servings: 10

Cost: $4.10 /serving

Instructions

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Preparation: In a large pot, combine the broth, vinegar, soy sauce, chili sauce, sesame oil, ginger and pepper and bring to a boil.Stir in the mushrooms, tofu, bamboo shoots and water chestnuts. Simmer for 5 minutes.In a small bowl, mix the cornstarch with 2 tablespoons water until smooth and no lumps remain. Add it into the simmering soup, while stirring, and continue stirring the soup for another minute or so until it slightly thickens.Finally, add in your “egg ribbons, ” by stirring the broth to create a gentle whirlpool. Then slowly drizzle in the beaten eggs while continuing to stir the broth to create ribbon-like shreds. Continue the process until you have used up all the eggs. Transfer soup to bowls and garnish with scallions.A serving is 1 cup.Try my Non-Dairy Cream of Mushroom Soup.

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