Hot and Sour Soup
Servings: 5
Ingredients
- 6 cups beef broth
- ½ cup sliced mushrooms
- ¼ cup soy sauce regular or reduced sodium
- ¼ cup rice wine vinegar or white vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon white pepper
- 3 tablespoons cornstarch arrowroot or tapioca starch
- 3 tablespoons cold water
- 2 large eggs well beaten
- 6 oz. firm tofu sliced into thin strips
- 2 green onions sliced
Instructions
- Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
- Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
- Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.
- Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.
Nutrition Facts
Hot and Sour Soup
Amount Per Serving
Calories 110
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 74mg25%
Sodium 1820mg79%
Potassium 256mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 160IU3%
Vitamin C 3mg4%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- To Store: Keep in an air tight container in the fridge for up to 3 days.
- To Freeze: It can be frozen for up to 3 months in a freezer-safe container.
- To Reheat: Thaw completely and heat on the stovetop or in the microwave.