Hot and Sour Tofu Soup recipe
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Ingredients
- 3 tablespoons red wine vinegar 2 tablespoons cornstarch 3 cups chicken broth ½ cup water ½ cup sliced bamboo shoots, drained 8 dried shiitake mushrooms, rehydrated 1 clove garlic, crushed 1 (1/2 inch) piece fresh ginger root 2 teaspoons soy sauce ¼ teaspoon red pepper flakes 2 ounces firm tofu, diced 1 egg, beaten 2 green onions, chopped
Nutrition Info
- 316.6 caloriescarbohydrate: 66.9 gcholesterol: 68.1 mgfat: 4.1 gfiber: 9.5 gprotein: 13 gsaturatedFat: 0.9 gservingSize: -sodium: 1402.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Hot and Sour Tofu Soup
Directions
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Stir vinegar and cornstarch together in a bowl.
Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil, slowly drizzle in egg while stirring. Stir in cornstarch mixture.
Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.