Hunan Hot & Sour Soup

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Serves 4

Prep Time: 15 minutes

Cooking Time: 6 to 8 minutes

6 cups vegetable or chicken stock

2 cloves garlic, minced

1 teaspoon ginger root, minced

1/2 teaspoon black pepper

2 tablespoons tamari

4 shiitake mushrooms, stems removed, thinly sliced

1/2 pound firm tofu, sliced into 1/4 x 1-inch strips

1 cup Napa cabbage, shredded

1 carrot, thinly sliced

1/3 cup frozen peas

1/3 cup frozen corn

2 tablespoons rice vinegar

1 tablespoon mirin (Chinese cooking wine)

1 tablespoon cornstarch dissolved in 3 tablespoons cold water

1 egg, well-beaten (optional)

1/2 cup green onion, chopped

1/4 cup cilantro, chopped

1. Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.

2. Add mushrooms, tofu, cabbage, carrots, peas, and corn. Stir and let simmer 5 minutes or until vegetables are tender.

3. Stir in vinegar, mirin, and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.

4. Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.

CALORIES:
168

GRAMS OF FAT:
5

% FAT CALORIES: 27

CHOLESTEROL: 0mg

GRAMS OF FIBER:
3.6