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It’s been over one week since I shared a recipe with you all. This is quite uncharacteristic of me. Well, these days work is keeping me busy…so busy that the last thing I want to do when I get home is hop on the computer to blog, check email or do anything but watch a good show on TV. Have you ever had these weeks or months? I am sure you can relate.

When I’m stretched-thin or overwhelmed, I turn to soups. Soups calm me, warm me and clear my mind. Some of my favorite soups are creamy tomato, a hearty minestrone, split pea and the iconic chicken noodle soup. Nevertheless, a soup I’ve always wanted to attempt in making is hot and sour soup. Especially for the hot factor. I love spicy!

A long story, short. I loved the hot and sour soup I made. In fact, I didn’t deviate too far from the original recipe. I simply added bean sprouts and sliced raw mushrooms rather than dried. I would be lying if I didn’t mention I made it a bit spicier than advised. This soup is good.

Some nutritional perks –

    Tofu
    Mushrooms
    Ginger

Hot & Sour Soup
Inspired from this recipe

Print Recipe

– 2 cups sliced white mushrooms
– 2 cups bean sprouts
– 1 (32oz) carton of low sodium vegetable broth
– 21/4 cups water, divided
– 1 Tbls grated fresh ginger
– 1 tsp minced garlic
– 1/4 cup rice vinegar
– 1 Tbls low sodium soy sauce
– 1 tsp black pepper
– 1/2 lb extrafirm tofu, drained and cut into 1/4-inch cubes
– 21/2 Tbls corn starch
– 4 large egg whites, lightly beaten
– 1/2 cup chopped green onion
– 1 tsp dark sesame oil
– 2 tsp sriracha sauce (optional)

In a medium to large saucepan, combine broth, 2 cups water, ginger, and garlic over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add rice vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

In a small bowl, combine remaining 1/4 cup water and cornstarch, stirring with a whisk.

Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. “Ribbons” of egg white will appear. Remove from heat; stir in onions and sesame oil. Add sriracha sauce for heat. A perfect soup!

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